Hello,

I am new to the site and have been trying the lessons.  My question is specific to lesson # three.  I have tried three times and have not been able to achieve anything close to the pictures.  My dough is really not a dough, more of a batter.  I couldn't even attempt to slash the top.  The result is a low rising ciabatta styled bread with a decent taste but not what I expected.  I have converted the volumn ingredient amounts to weight.  I  have checked and rechecked my math and feel that it is accurate. I have calculated about 90% hydration( a little high for this type of bread?). Any clues as to where I am going wrong?