Hello Martin- I've made this loaves about a dozen times now, and with more practice they are getting better and better each time. I found your hints and tips in the video really helpful, especially when your Theo demonstrates the fence method that you showed him! I figure if a young guy like him can shape a loaf, I should be able to do it too! As a relatively inexperienced sourdough baker, I realized I needed to reduce the hydration for the dough to be easier to handle. I started with 705 g grams of water and each time I make another batch I increase it just a little to get used to managing it. Today I'm going to try 740 g of water and use a blend of KA Bread flour, KA white whole wheat and some rye flour. My question is this: my rye flour has a LOT of graininess to it. Should I sift out those grains and use only the silky part of the rye (I figured I could dust my bannetons with some of what I sift out) or is that a bad idea? I've read that using a lot of grainy grains can sometimes affect the gluten development and make the rise not as good. I don't want a dense loaf! Any thoughts?

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