As another reviewer suggested, I used parchment paper and didn't have much
trouble working with the dough.
Not exact matches
I had no at all
trouble with the
dough being too sticky, I'm not sure if it's because I used 3 1/3 cups organic unbleached flour (
worked great btw) or if it has something to do
with the exceptionally dry weather we've experienced over the last few months.
Since rye often absorbs considerably more water than wheat, did you have any
trouble with the
dough being stickier and hard to
work with?
I also had a lot of
trouble with the
dough at first, it was really really sticky and hard to
work with.
For those having
trouble with the chocolate
dough, I found refrigerating it before shaping made it easier to
work with.