I have questions as I have never tried a whole wheat recipe before. Using vital wheat gluten do I need to add extra water or does the recipe account for this? Can I use a dutch oven to bake? And how much of the dough would I use for a 4 quart Straub oven? Is the bake time really 20 minutes? Do I adjust time for the dutch oven? Thanks so much. I use your no-knead bread recipe all the time and love it about 3 days in fridge.

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