I was excited to purchase and try the recipes in this book. I started with the French Boule. I sifted and measured the ingredients carefully and found that 1/2 a cup of water for 3 cups of flour was not enough to moisten the loaf so I added more water. I used an iron dutch oven and covered the wooden handle in foil. The loaf was tasty though a little salty as the author said to double the salt measurement when using sea salt. My next attempt is the Whole wheat boule. I mixed it up last night and again found the recipe does not call for enough water. If the flour is too dry the yeast isn't going to distribute. I increased the water again. The bread rose a little before storing in the fridge overnight. I decided to leave it on the counter in a covered bowl today. I'll see what I have to bake after work. For the remaining recipes I believe the water should be doubled or even tripled. I'm not sure this book was a good buy and I'll be looking for more recipes on the internet.