Hi Nikki,

I'm glad that you're giving this a shot. Sometimes I advise that people back off slightly on hydration and see if that helps make shaping a little easier. Once you get the hang of it with a slightly stiffer dough, you can return to the higher hydration. Try something like 73-74% hydration (or, in this recipe 730 to 740 grams). Let us know how that goes! And thanks for checking in.

Happy baking, 

Martin

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