An hour before you want to eat, arrange your oven with the rack in the middle position and a baking vessel for each boule placed on the rack (you can bake these in batches if you don't have enough baking dishes, they don't take long). These can be 7-8" oven-safe glass covered casseroles, cast iron, whatever you have as long as they have oven-safe lids (don't forget about the knobs!). Preheat to 450 F. If you don't have anything suitable, you can use cake pans (deeper is better though) or a baking stone. You will have to preheat the baking stone (as I'm sure you know if you have one LOL), though the dough is so wet it will spread. If using cake pans, don't preheat them - you can just let the final rise happen in the greased cake pans, since you're not preheating those (saves some dishwashing!) I used a 6x3 decorator aluminum cake pan covered with a Pyrex lid. I suppose you could cover each cake pan with parchment paper and foil instead, to try to keep the steam in, if you don't have lids you can use.