Been baking since I was 12 yoa. Love your recipe, but I use reduced bran flour, wheat germ (untoasted), wheat bran, and I add 2 T of medium rye or kamut for flavor. Kamut adds depth of flavor without the bitterness of whole wheat. Try it. I think you would be wise to reduce the beer by 2 oz and you still get the large holes and the ciabatta you find in Italy. At least, I did. You did not respond to my stickiness.dryness question. Novices would benefit from your reply. I have mind, but I demure to your expertise so I left my comment out. Al; mangia, mangia, molto bene.