I made this last week, and the results were delicious. I just finished kneading the levain into the dough for a second batch. Both times, I've measured by weight, and kneaded by hand (my KA mixer is too small to handle this recipe.) The dough has been so sticky that it's nearly impossible to work with by hand- I feel like I end up with half a loaf's worth of dough stuck to my hands and forearms. Bench flour isn't mentioned in the recipe, but would it affect the recipe negatively to use some? And if so, would you use bread flour or the white whole wheat?

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