I made this for the Bake Along 2011. You need to follow the recipe carefully and the dough will be very wet but that’s as it should be. If you have a dough scraper, it will make things easier. As ever, watch Richard Bertinet for some wet-dough kneading tips (or just to listen to him tell you about kneading, which is good enough reason in and of itself). The video here is great.
The holes should be large and uneven. Mine were ok, not perfect but not too bad.