I love making this bread and almost always have some in the fridge waiting for me. When I finish one batch, I start another. Most of the time I get it all right (shaping, resting, baking at a high temp with water in the broiler pan). But sometimes, the slashes I make close back up and the steam cannot get out without blowing out the side. Yes, the dough was quite wet, but, I've not had ANY success with ANY yeast bread until this method came along, so I am not sure just HOW wet it should be other than from your description and pictures. The pictures do a great job of showing what the texture of the dough should be. If your bread isn't holding its shape, there's either too much liquid in the dough or too much steam in the oven. Give us a call at the Baker's Hotline and we'll be happy to troubleshoot the recipe with you. Molly @ KAF

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