Hey all, my first post on eGullet Found this thread last week and mixed up a batch on Friday evening. It took a bit more time than expected (I was holding my 6month old in one hand and she was trying to grab everything). After looking around I decided to use the cake saver as our 'bucket', worked out fine. I used the master recipe found in this thread with instant yeast and KA AP flour (and maybe 1/3cup more water - next time I'll add the water by weight and aim for a specific %) My steak knife had a lot of trouble cutting the dough, but I managed to pull 17oz (pure luck!) and form them into a ball. Left it on the work bench for 90min and baked it for 30min. Here is the result. We were happy with the taste, but could have left it in longer to get a thicker crust. I put a pan with boiling water on the bottom rack and sprayed the sides of the oven with some water as soon as I put the bread in the oven. I think I should have let it rise then cut the slashes, right? I cut them right when I put it on the peel. Also the work bench is close to the big kitchen radiator, so I think I can get by with a shorter rise time. Nice to know I can make a few more at short notice! henri