I saw this blog and then baked the bread 3 times in two weeks. First time I followed your modifications, PJ. Then I followed the original recipe. I found your modifications left me with too stiff a dough. I'm used to baking "no knead" bread, so I simply incorporated Peter Reinhart's "stretch-and-fold" technique to the original dough, then put the add-ins into the dough pressed out into a rectangle like cinnamon rolls. That kept the add-ins inside, the dough was workable, and it turned out to rave reviews by those gifted with a loaf. It is amazing what a couple of simple stretch-and-folds can do for slack dough. Hear, hear!!!!

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