We're sorry to hear that you're having some trouble, Jeff! The lower hydration recipe Martin shares is a bit easier to manage but it sounds like maybe the flour used might be the true culprit here. Our bread flour is fairly high in protein content at 12.7%, a lower protein content flour will absorb less liquid which will make for a slack dough. We'd recommend holding back a bit of water, about 1/4 cup (57 grams), or trying out the recipe with a higher protein content flour. Another reason a dough might become overly slack is from over-proofing. If you're in a warmer or more humid climate, the rise times might need to be shortened a bit to account for this. We hope this can help! 

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