I did this challenge on a very hot day. The heat index was over 100 degree's. I thought I would see what happened when I proofed my dough outside. I had to add about 3/4 cup extra water to this recipe. I have a technique problem with this recipe. In the book all ingredients are added at one and mixed and we are told to add more water when needed. The thing is it is hard to get more water into already formed dough. I feel the better technique would be to hold back flour and slowly add the last 2 cups so that the dough could be more controlled. The dough was very stiff and I think that caused the tight crumb. The flavor was nice though. Thank you Chris from http://www.akuindeed.com for hosting our challenges.