[Jeff Higgins]

I'm using the dutch oven technique as well. Bake for 20 minutes with the lid on in a 450 degree oven, then remove the lid for another 20 minutes. I put a baking pan on a rack below the dutch oven to shield it from direct heat from the heating element. Once I have made the dough, I put it in the fridge over night. I'm still learning the lingo - is that what you mean by "cold fermenting"?

How do I know what hydration it's at? We're not even checking that. Maybe her process ensures it's "in the range", so she doesn't bother. I do know she spent a few years tweaking things and getting it just right, and I'm the beneficiary of her trial and error. I'm seeing lots of different methods on the internet, some identical to hers, some similar, and some very different. They all work, of course, and I may play with others as I gain experience. For now, though, I couldn't be happier just following her method. Yum...