Hi Keith, this is a fairly wet dough (72% hydration), so it can be challenging to work with. Try using our Bread flour in place of the Unbleached All-Purpose and you could even mix this dough in a stand mixer and still get great results. Try mixing for 2-3 minutes on the lowest speed to blend all the ingredients, cover the bowl and let the dough sit for 30 minutes, and then knead on speed 2 for 3-4 minutes. Folding won't be as necessary when you mix the dough this way, but I would still recommend a light fold after the first and second hour during the bulk ferment, ending with 60-90 minute rise before dividing and shaping. If you have trouble doing bowl folds, try folding on your work surface with a little flour. You will likely get a denser crumb structure with this method, but the dough will be much easier to handle and the bread will still be delicious!

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