I made Extra Tangy Sourdough bread a few times, the final crumbs gets better every time but my dough is always too sticky to handle. Today I tried again. After removing the overnight dough from the fridge, I left it at room temp for 3 hours before adding the flour to make the final dough. Should I have mixed it immediately from the fridge? After mixing the flour and knead the dough is very stretchy and sticky which I think is good, I let it rest for 30 mins, gave it a fold, let it rest again for another 30 mins before 2nd fold and then left it to rise for 90 mins to double before dividing. The divided dough was very soft and real difficult to shape. What is it that I am not doing right? It was just not possible to make a good slit on the dough before baking as dough was so soft and the slit disappeared almost immediately after I made it. Why is this? During baking the bread took it shape very well although I would have prefer it to be higher than bigger in diameter. The crumb is good but overall I think I can do better but not sure how and what. My husband and I love this sourdough and as said so far it has been good but I am sure it can be better and easy to shape. Thanks for helping Patricia

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