* I prefer to use room temperature water for this recipe because it leads to a longer proofing time, which gives the gluten more time to develop.
** You have the option to cut the dough in 2 or 3 or 4 pieces. Because this is a very wet dough, I prefer cutting it into 3 OR 4 pieces because it makes it easier to transfer to a baking sheet.
*** You don't have to cut the dough, you can tip it out directly onto a prepared baking tray and shape a loaf (wet your hands with water if you shape it) and bake. Adjust the baking time to 35-40 minutes if you are only baking 1 loaf.