This is a long comment but am hoping it may help someone else besides me.

I am not a well-seasoned bread maker but this recipe looked like one I could manage easy enough. Well, what a mess I made!!!!! After letting the dough rise for the initial 90 minutes, it was "wobbly" and that was the first sign that this wasn't going as it should! I tried making the balls of dough but they just ran back together. (And my adult son who is visiting, was really trying not to laugh at The Blob.) I scooped all the dough out of the pan and (literally) plopped it onto my pastry mat and kneaded some flour in, and a little more and a little more and it still was not cooperating. I ended up using my scraper to place the dough in disfigured mounds in the pan and they are on the second rise now. I'm keeping my fingers crossed that they will at least be edible!

Fast forward to the next morning, my "dinner rolls" ended up being a 9 x 13 loaf with the flat, bumpy surface of a caliche road. It slid right out of the pan (glass dish) and I cut it into mini-loaves before serving. The good news is this bread still had a wonderful texture and tasted SO good!!!

I will admit that I did not read the tips on your blog before I made the bread but it still was too wet (and I weighed most ingredients instead of using measuring cups) so I'm still looking for suggestions to avoid this in the future.

If it matters, we live in a dry climate but it has been, what we consider, a rainy summer and the humidity has been a bit higher (44% plus) than our average 15-20%.

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