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By far the best artisan bread I have ever made! I used half whole wheat flour and half white flour to add some nutrition and it was still delicious! I used parchment paper to let the loaf rise before cooking and then just lifted it with my hands and places it carefully on the pizza stone. Also I forgot to put the water in the pan the first time but remembered the second time and it made no difference in my opinion. This is a great quick recipe and you can have fresh bread a couple times a week for 2 weeks! Try it!!