Loey, the dough hydration is 66% to 76%, depending on how much water you end up using; this will produce a soft dough, but not as soft as you describe. Did you use King Arthur all-purpose flour? Our protein level is higher than that of other national brands, and our recipes are geared towards this higher protein level (which absorbs more liquid). Did you measure by weight? Those would be the two main possibilities for overly soft dough that I can think of. Give our hotline a call if you want to discuss this, OK? 855-371-2253. Hope you try them again and get better results! PJH@KAF

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