Hi Paula, it sounds like there may have either been a slight measuring error (it can still happen to the best of us bakers, even when trying to measure carefully). Or if you used another kind of flour with a lower protein percentage (which is common if you use another brand that's not King Arthur Flour), you may have had a wetter, stickier dough. For best results, we recommend using King Arthur All-Purpose Flour, and measuring by weight using a scale or like this. It should give you a nice crumb and chew. Good luck! Kye@KAF

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