I ran into the same thing, and determined that the water grams measurement in the recipe is too low. The recipe states 152g water, but if calculated from the 2/3-3/4c measurement, should actually be 160–180g. I made a loaf with 152g water (plus a few tsp cause I was trying to keep with the recipe, but it was just so dry). The dough was not sticky and rose in one intact ball instead of expanding as shown in the blog photos. Obviously the dough pictured on the blog is much higher hydration. The loaf still turned out, but would have been easier to work with if I included more water.

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