I've baked this bread a few times now and I love the flavor and texture! The only issue I always have comes at the point where you divide the dough and move two of the loaves onto the baking peel. My dough immediately stretches out and loses shape when I try to move it, so I always come out with irregularly shaped and kind of stretched out/flat loaves. They're still delicious, just not very fetching. Is there any tricks to this? Or maybe my dough is just too loose and wet to handle? I've been measuring everything out with a scale, and the texture after baking seems spot on, so maybe I just don't have my dough handling technique down (I've just started baking very recently). Thanks for this recipe, it's well worth the effort!!

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