Convert KA.com Vermont Whole Wheat Oatmeal Honey Bread to hearth bread?
My family and I have become big fans of the Vermont Whole Wheat Oatmeal Honey Bread from kingarthurflour.com, but I'd be even happier with it if it could be made as a boule rather than in a loaf pan. As is, the dough is somewhat too soft and sticky for that, and I was wondering how best to modify it to make it less so. My first instinct would be to throw in another cup of bread flour (really, I should convert it to by-weight).
The recipe calls for maple sugar, which I don't have available, so I substitute maple syrup (Grade B if I have it). That probably doesn't help with the stickiness issue, huh.