Ann, I read your review and I had the same issues! I did as you suggested and pulled my string from the bottom which worked just fine so thanks for that suggestion. My dough was also super sticky but I was afraid to add more flour. It tasted amazing but it didn't get the height like the picture on the blog and recipe page because it sorts of 'blobbed out' in my Emile Henry bread pot. I noticed that someone else had the same issue with the hydration of the dough and posted a question about it, but there wasn't much in the way of a solution. KAB, how can one reduce the hydration of this bread since all of it is coming from the combination of the pumpkin, starter, egg and butter? Or, how much more flour is it okay to add to get the dough smooth and bouncy? I hope there is a more definitive answer as I'd like to try this bread again and get more of the pumpkin shape! Thanks!

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