On 29 Dec 2006 08:36:35 -0800, "PastorDIC"
> wrote:

>A few minutes
>later I checked the dough cycle and it was too wet,

Hi Russ,

What characteristics cause you to believe the dough to be
"too wet?"

I ask because often we get better results using doughs that
are quite "sticky."

Often folks keep adding flour to avoid the stickiness, but
with some practice it becomes easy to handle doughs that are
quite wet. By doing that, sometimes the texture of the
finished bread is improved.

All the best,
--
Kenneth

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