Just bought Flour Water Salt Yeast and it is honestly a great book. I am however having a bit of a problem on the dutch oven front, Ken specifies a 4 quart oven as optimum for his recipes and I really can't seem to find one to ship to the UK, there only seem to be 5 quarts. I was tempted to just go for a 5 quart but Ken does say that there is a lower rise and fewer openings to be expected from a 5 quart, i don't really want to invest 50 odd pounds in something that wouldn't get me the better result. Has anyone else had any luck finding a 4 quart model or does anyone know to what extent the slightly larger model would affect the bread? Any help would be much appreciated!