Hi, I just tried this recipe, but the process didn't resemble your photos. I'm in Australia, so I'm not using KAF, but the flour I use is about 10% protein. When combining the ingredients to mix, the dough was dry (though kind of smooth), dense, and clung to the paddle, climbing up it rather than looking as loose as described in the picture. It doubled in volume in the outside rest, then collapsed about a third in the fridge. When I took it out to bake two days later, the top inch was pretty dry, and there was no elasticity like I see in other ABin5 recipes, or in the photo. It just broke away. When baked as a braid, there was decent oven spring, and the crumb and texture is pretty good fresh out of the oven, though visually not as fluffy as the photos. But I'm wondering if it would have been even better if the dough texture more closely resembled yours. Do you have any suggestions for making the dough more loose, is it just a matter of adding more water? And also, what could I have done so that when I pull some out of the tub, it stretches instead of breaks. Thank you!

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