I made these loaves yesterday and they are wonderful! As a trial, I made half the recipe. They split really well for toasting with butter and would make great italian panini. We live at 6,000 ft in Jackson Hole, Wyoming, so it is a challenge getting bread to hold a rise and it is also very dry. That's why I added 2 TBL gluten and a little extra water to the recipe and used my sourdough starter as directed. The 4th set of stretch & fold was finished before bedtime, so I left the dough to ferment in the kitchen overnight. As we lower the house temp to 55 at night, 8-9 hours fermentation was fine, with no need to refrigerate. The next morning I split the dough into 2 loaves and let it rest 10 minutes before finishing the shaping. Otherwise, I followed the recipe as written, adding water to the very hot cast iron pan in the oven to create steam. With no baking stone I used PJ Hamels' directions for the back of a heavy cookie pan. Happily, the loaves perked up beautifully in the oven, and looked and tasted great! Thanks.

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