Can't wait to try this! Would like to bake it in that beautiful bread baking bowl from your catalog. (Many a lovely loaf has come from that bowl!) Do you think I should use half of the dough, or might that be too much? Would I start the baking at 450 degrees, and then lower the oven temp, or bake the entire time at 450? I like the idea of using the bread baking bowl because it gives structure to somewhat wet doughs, allowing them to rise up instead of out. Has anyone out there tried this?

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