This is a wet dough when you calculate the water content of the eggs and the scald. Remove the dough from your bowl and place it in a lightly oiled bowl, and do several stretch and folds. Once the dough reaches the desired bulk rise, place it on your work surface after spraying some cooking spray. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. I then lower the oven temperature to 450°F and bake until the loaf is nice and brown, and the internal temperature is at least 205 – 210°F.