Made a batch yesterday. The dough was wetter and stickier than I was expecting. I ended up making them like the 'thin' buns that are available commercially. Nice. They are sturdy enough to stand up to my lunch bag and yet they aren't cardboard-like. I made the sponge with WWW, which may have thrown off the hydration a bit (although I would have expected a dryer dough due to the WWW). Even though this recipe requires some advance planning, I'm going to add it to my weekly baking. I'm betting the hydration issue might have had more to do with climate and weather - you might be more humid out there, this time of year, than we are here. Regardless, glad they worked out for you - enjoy your sandwiches! PJH

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