This recipe has made a yeasted-bread baker out of me - I love it! I went back to what you said was your inspirational source (Artisan Bread in Five Minutes a Day) and looked at their recipe. I was just curious why you chose a less-slack dough (more flour to water ratio) and allowed the dough to rise for more time before baking? We found the ratio we used worked best for us. The amount of rising time may differ in every recipe even the same one you make often. We also find that longer rising times often give you better flavor. Joan @ KAF

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