Thank you Frank. I think you're right. I've been careful about weighing the flour and water, but I'm not positive my scale is accurate (I'll check that out today!) , and I'd heard that wet was better than dry, so I've tried to err on the wet side. Plus, over-rising is likely an issue too--I do like the look of a fat loaf. So I think I'll try again with those goals in mind. I've been careless about that final rise and checking it with the dimple test. Plus, I live at 7300ft, so even with plenty of retarding and a chilly (61 to 65degree) room temp, dough usually likes to rise once it warms up. Plus, I'll try the parchment with the slightly drier loaf. Thanks again!

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