I love all of your videos with Arlo what a great time for family bonding. I am Canadian and was fortunate to experience King Arthur flours while vacationing in Florida. As you know they are not available in Canada, I really wish they were. I had some Robin Hood Multigrain Bread flour on hand and followed the quantities here as stated in this recipe, the dough was far to wet so I added some AP flour about one cup, I didn't weigh it. After the 12 hour rise everything looks pretty good. My husband does not care for boules. I divided the dough and shaped it as I have seen you do for loaf pans. My question is this. Should I cover the pans with the lids to bake or just leave them uncovered and use steam?

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