I've made the pane alla ricotta several times now from Leader's new book.  I find that it's unworkable as is--there is way too much yeast in there.  I cut it down to 1 1/4 t from 1 T.  I proof it in a lined banneton til it's nearly overproofed, slash it and bake it on a baking sheet--on the stone directly and it's very very likely to burst.  Does anyone else have trouble with this one?

SOL