I'm planning on trying this recipe today, but I have one question that is probably quite dumb: Since I'm not sure what to expect given the repeated description of the dough being very wet, what exactly do I do after the first rise? In other words, do I 1) just scoop straight from the doubled container, 2) deflate in the container and scoop, or 3) do I gently deflate on a mat and then divide? I just hit my one year anniversary of baking bread after decades of fear and failure and overall I have been remarkably and luckily successful. (Thanks to KAF) Unfortunately I tried a Pain de Mie a few days ago that was a total flop which is very expensive since the pan wasn't cheap. It has left me a little gun shy so I thought I'd ask before trying this recipe..... Thanks,Suzanne

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