After reading all the different comments & suggestions, I followed the advice to add less water since it is a hot, humid day. My dough was way too dry & floury even after the second 'turn' so I added a few dribbles of water. I ended up doing this twice & it now looks more like the photo & is still a solid round, not flimsy. My question is, Is there a time when it's too late to add more water? Also, I have the KA perforated baguette pan - the triple loaf - would this work in there? They are longer but I figured I would just cut them in half to serve. Thanks for your help!

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