Thanks for your suggestions, but this loaf turned out to be sinfully delicious, and I a'm munching on it as i type. No, it is not the loaf for which I am searching, but I love it. I, too, had the problem with dough too soft and sticky, but it turned out perfectly. When the initial 90 minute rising was complete I had no need to gently deflate, as the whole blob simply turned limp upon first touch, so I dumped it onto a parchment paper on my King Arthur bread kneading board, slightly oiled with olive oil, divided it into three rough logs, very difficult to handle, let rest, then formed into very sticky and almost sloppy logs, did the egg white and seed bit, made a bit of a botch transferirng to a dry parchment - should have just left it on and baked it on the oiled parchment. I was sure this was going to be a disaster at this point, but, voila, out it came, a perfect loaf. Thanks very much. I always use only King Arthur products, by the way. W. W. Wise

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