I've been playing around with minimally kneaded, refrigerator retarded, high hydration dough for quite a while now. I've baked them in dutch ovens, on a baking stone, and on a sheet pan. I've added cheese cubes (asiago is great), and sprinkled with seeds. This is a great concept and appears to be nearly foolproof. This recipe is quite a bit dryer than my current favorite - I bet it's MUCH easier to work with. I'm off to the kitchen to mix up a batch tonight! -Tom Tom, you're ahead of me - I'm mixing up my spelt/olive dough this morning. Let us know how your new hydration works out. P.S. Still glowing? :) PJH

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