I just put the starter together, and will wait the 12 hours untill tommorrow morning, to put this dough together. I like that it will get 3 rises. I am going to make this with gluten-free flour, however, with the requisite adjustments. You might show some gluten-free recipes in here. Many of us are doing this now. I have confidence this will produce a crusty, dense bread, with the olive oil, and the water misting. So my rating is for the recipe as I find it adjustable to gluten-free ingredients, not on how my bread will taste tommorrow afternoon.