Hi Phyllis, While one of our bakers, Jess, used to say it was never too late until the loaf was baked, it is best to make flour/water adjustments early in the mixing and kneading process if you can. This way you aren't throwing off your rising schedule and the yeast doesn't wear out. The perforated pan is wonderful, but not the best choice for no knead breads. The dough tends to stick in the holes a bit too much, making for difficult removal. ~ MJ

• Reply