This bread was soooo good! I made a half batch (1 loaf) yesterday, measuring by weight. I'm high altitude (5,000 ft.) so usually bread recipes call for more flour than needed for where I live. So, I was a little leery about the required flour to water ratio. No worries! I followed the recipe exactly with no adjustments other than halfing it, and it turned out perfect! I just purchased a Le Creuset 5 1/2 qt. dutch oven and am going to try it again in the dutch oven. After reading the KAF blog post on bread baking in a Dutch oven, I do have a couple of questions. The blog post uses a full recipe in the dutch oven. With my particular size and type of dutch oven, my first question is -- is there any reason I can't still do a half recipe in the dutch oven? I'm probably overthinking it, but I'm not sure if too much steam or too little steam is an issue. With a half recipe in a 5 1/2 qt space there is going to be more volume available for steam??? Which brings me to my second question -- what does the steam do for the bread and why is that needed? --Linda

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