Hi Rhonda, it does sound like you may be experiencing a similar issue to Sara. Recipes that call for a cool room temperature (72°F) overnight rise can be quite challenging if your home tends to be warmer than that. Mixing the dough with cooler water is a great place to start, and limiting the overnight rise to 8-10 hours instead of 12 might also be necessary. Also, if you happened to substitute our Unbleached All-Purpose for the Bread flour called for in this recipe, I would encourage you to stick with our Bread flour. The higher protein Bread flour will both absorb more liquid and develop more dough strength, so it will definitely help contribute to a more workable dough, as long as the dough isn't allowed to over-ferment. I hope this helps! Please don't hesitate to contact our Baker's Hotline if you'd like to troubleshoot further. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). 

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