I made this bread for the first time last week. Mixed 1/2 recipe Wednesday, baked 1/2 of doughon parchment in old dutch oven with lid Thurs for a nice small boule. Today, the fourth day, dough had collapsed. Tried to make baguette but difficult as very sticky so ended up with small ciabatta shaped bread. Baked on parchment on baking sheet with steam in oven.
Both times inside of bread was perfect and crust thin and crisp.
Questions--How can I get crisp but thicker crust?

Dough was hard to shape as so sticky. Advice?

When would I add bran as an add in? Right after mixing dough?

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