I have made this recipe again, this time making the full recipe. When I made it the first time as well as this second time the dough is VERY soft. I live in the Pacific NW and realize humidity plays a very important roll in yeast breads. My question is after it does its thing in the fridge and I am grabbing some to shape into baguettes, if it seems really soft and won't hold its shape is it okay to add a bit of flour to it to stiffen the dough or will that mess the whole thing up? It seems to bake up OKAY when it is soft but its almost impossible to make the slashes in the bread and it doesn't raise up very high in the oven! Thanks for the help! No matter how it looks it tastes yummy! I'd suggest kneading on a well-floured surface for a few minutes, prior to shaping; that will probably allow the dough to pick up just enough flour so it holds its shape. Give it a try - PJH

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