I made the recipe exactly as it was on the bag and as many have noted it was way too wet to use. I measured the flour and water on a scale that is accurate. I let the dough rise 24+ hours covered (with plastic wrap) in an 80 degree toaster oven on ferment (very accurate oven to +-5 degrees). It nearly doubled yet was still a sticky mess. I had to use at least a few tbsp flour after the fact just so I could handle it in any way. Does sealing the dough with plastic wrap retain too much moisture? The taste was still quite good but the mess and extra fuss is why I rarely bake anything. I used to treat baking like my cooking so nearly everything I did was ad hoc and not accurately measured. I've since learned better. I will certainly try again but the measurements given make a unuseably wet sticky "dough". Maybe add a 1-3 tbsp less water and add more if it too dry? Also note I have an wonderful story as to how I came to get this flour but this forum may not necessarily the best place.

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