What a delight! A crispy and bubbly crust WITHOUT the hassle of trying to create steam in the oven. Definitely watch the videos of the folds.
To divide the dough, I used an extra long baking ruler, sprayed with non-stick spray on the edge. It developed a coating of flour, which prevented the dough from sticking. I used a soft mushroom brush to brush off all that extra flour on the top of the loaf after after cooling. I forgot to decrease the yeast for my high altitude (oops!). The dough tried to push the lid off my 2 quart container during the final 80 minute rise. I had used non-stick spray on the lid, so no harm. Would love to know how to make rolls with this dough.

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