Okay People are going to think I am Nuts I made this bread the last time it was on the Bake of the month and while I was making it Yes it was sticky but not overly so. I don't use flour on most bread recipes (except sweet and enriched dough for non savory breads) to knead because it throws the ratio off and dries out the bread giving a bad result I use Olive oil and Not extra virgin either just plain Light Olive oil. The bread keeps it's integrity that way and even the wettest dough can be done that way (almost all my dough's are wet more tender crumb and plenty moist). Wet dough's do take a bit more work at first but you get great gluten strands and are less likely to over work it

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