I just made this recipe for Easter dinner. My dough which I followed to the letter was VERY liquid, not just wet and gooey. I know wet and gooey and I'm a veteran ciabatta maker. I'm also a veteranI KAF bread recipe user and love them all. I weight everything and use exact measurements. I will assume this experience is unique. Now, faced with how to save my Easter dinner bread with guests coming in three hours? I still love you KAF and will call to trouble shoot when you open on Monday. Might be great to have a "how to save your messed up bread recipe" on your web site? All I can do now is add more flour. I refuse to allow this one not so great experience to ruin my enjoyment of your site.

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