I made this as directed, measuring ingredients by weight. I realized I was going to have problem when the bread "broke" during the coil folds, but continued on and sure enough, when the loaf was turned out onto parchment in prep for baking, it spread out by 40%, resulting in a very large (18") round loaf when baked. Question: should I have pulled out the bread after the coil folds and incorporated more flour at that point? Flavor is good and I'd like to try it again.

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