As someone who has baked the no-knead bread, the almost no knead bread, recipes from Artisan Bread in Five Minutes a Day by Zoe Francois, and Jeff Hertzberger, I can tell you that dough made with this level of hydration works, and it's GOOD. It's so easy, and if you have a bench scraper you could probably even make this without touching it, except for the final shaping. And, if you have leftover dough, you can store it in the regrigerator and bake it a few days later, and it's still good. With some corn meal on a pizza peel or a flat baking sheet you can shape the dough and slide it onto the hot stone and do without the parchment paper. We've fallen head over heels for breads, crusts, etc from Artisan Bread in Five Minutes a Day. So much so that our silly little round pizza stone will no longer do. I know my husband will ask me what I want for Mother's Day and I'm definitely putting a nice big KA baking stone on my list. :-) I know, Sue, I'm having such fun with that book. A nice pizza stone, our little giant spatula, parchment (yes, I love parchment) and a dough-rising bucket - and dough whisk - and it's a piece of cake! Uh.... slice of bread? :) PJH

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