Hey! It is definitely a higher hydration dough. The great thing about the tins, though, is that as long as you get them in there and eventually in the oven, the bread should bake up wonderfully. That said, I'd recommend you reduce the hydration next time you try this, perhaps by 10% of the formula, and see if that helps. As you know, different flours require hydration adjustments! Hope this helps and happy baking.

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