Preheat oven to 450 F. When preheated, spray inside the oven with a few squirts of the water to create a little humidity.
Line your cast iron Dutch ovens with parchment paper and move your proofed loaves onto the parchment paper. Score your loaf with a knife or a scoring utensil ( a bread lame) to allow some of the air to escape during the baking process. Cover the Dutch oven with the lid.
Bake, covered, for 27 minutes. Not more and not less! Remove the lid and lightly spray the top of the loaves with the sprayer bottle. Continue to bake for 5-7 more minutes, uncovered, until the bread has the color you prefer. Five minutes is usually perfect for us.
Immediately remove from oven and when you can handle the loaves, move them to a wire rack and allow to cool completely (about 2 hours) before slicing or freezing or refrigerating.