Ok, it's 10:00 p.m. and I have this yummy-looking dough resting on the counter, covered with plastic wrap, and plan to bake it tomorrow morning. That will give me time to decide on a baking vessel. If I choose a cast iron Dutch oven (camp-style), how do I add the moisture for the steam? One other question: I used the Lancelot flour and KA Artisan Bread flour (subbed for the whole wheat amount) but my dough was much dried than that in your photos. Maybe I mis-measured the flour (didn't level off accurately?), but I added a couple Tbs. of additional water to compensate (and match your photos). The blog descriptions and photos really help with the success of my baking. And it certainly inspires me to try each new recipe you feature here. Thanks so much, PJH! Lise, did you measure the flour with the "sprinkle and sweep" method? That makes a difference. Also, the whole wheat flour absorbs liquid differently than the artisan bread flour (ww actually absorbs more slowly, which initially gives a wetter dough), so that's a difference, too. You can spritz the dough with warm water before baking if you like, but I really think just covering the pan will creat sufficient steam. I think you're going to love this bread... Enjoy. PJH

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