This makes a dought of about 80% ratio water/flour (by weight 26oz/32oz). I am usually doing a ratio of 70-75% and it is really sticky and does not seem to have enough consistancy to rise vertically (it looks like your wetter/slacker version). I don't know I must be doing something wrong. When you are forming the ball/torpedo do you add much flour? How do you get it to keep its shape while rising out and then in the oven? Not wrong, Julien - just different. I prefer to think there's no "right" and "wrong" in bread-baking. First, the dough is cold so it's naturally less sticky. Second, it's been resting for at least hours, more often days, and it's gotten less slack and the gluten has continued to develop, giving it more body. Third, I dump the sticky dough onto a fairly heavily floured board, and it does pick up some flour. I thnk the main difference though, is that rest in the fridge. Going in, it's so slack you really wouldn't want to work with it. After a day or so, it's firmed up pretty nicely - still slack, but workable. Give the fridge method a try, I think you'll like it - PJH

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