Originally Posted by blossomnatalia

(Yasmel and mamakristin we posted at the same time.... I am answering other post here)

Well, I think if you truly measure like they say it should be pretty wet BUT they do tell you to be generous with the dusting flour when you shape it... and I think it helps. But I have done several batches and some were wet and some were dryer. I like it on the dryer side because it is esier to put in the oven. But this recipe is supposed to be freeform .... it changes shapes for me all the time from a "boule" to a more oval shape...


I am sorry I forgot to mention where I store my dough ....
this is a pic of what I mix it in and let it rise in and store it in. (less cleaning and much easier)





It is advertised as an airtight container but I do not "lock" it all the way I just close 2 sides. Maybe those who have a VERY wet dough have a container too airtight. You want a lid but not airtight.


And this is another pic of loaves I had made early on:



Those I think were unbleached white. The one in OP is whole wheat white.