I too make this all the time (although I use the totally no-knead version with 32 oz flour and same salt, yeast and water as your recipe). It is a wonderful go-to bread that will impress all your friends and neighbors. I generally start with a 500 degree oven and 1 cup boiling water in a 12" cast iron skillet on bottom of oven for 15 mins, then turn it down to 450 for 10-20 mins more, depending on the diameter of the loaf I end up with. Question: I never use the beater but go right to the dough hook since it is so much easier to clean. On low speed for a minute or two it always picks up all the dough around the bowl. Why do you use the beater? Thanks for your feedback - I find, with my particular shape bowl, that the dough needs to come together with the dough hook before switching to the beater. I've got a KitchenAid with a wide bowl, and the dough hook jut doesn't do it for me... - PJH

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