Hi Sandy, you'll still want to look for the same signs of doneness with the cold start method of baking, but be sure to give your bread enough time after the lid is removed to brown to a rich color. The lid helps trap moisture over the loaf during the oven spring period, which allows for full expansion and a crispy crust, but it's equally important to give the bread time to finish baking in a dry envirorment. With high hydration breads you might want to experiment with removing the lid a little earlier (30-35 minutes into the bake) and see if this improves your results. 

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