Has anybody had success with Bittman's bread recipe. The one that uses 1/4 t yeast and is left to rise for hours? The first time I made it, great success. But for 3 times I have tried and thrown away a big "blob" of dough that is so soft, it is impossible to handle. I watched Alton Brown make a similar recipe on food network and his dough was easy to handle. Any suggestions for what I am doing wrong?