I thought I was off to a bad start (had to substitute Bread Flour for All Purpose; had to substitute Whole Wheat for Whole Wheat White Flour) - but, reading the above, I am encouraged that my loaves will not suffer. I can confirm that additional water was in fact necessary - and added not quite 1/4 cup. This was warm water by the way to keep the dough temperature where it needs to be. In Houston, we have high humidity, so I never use more than just a kitchen towel to cover the bowl during rising. Will report back later.

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