Hi Cheryl, are you using another brand of unbleached all-purpose flour? Other brands of flour aren't usually as high in protein as our flour, which means they won't develop as much gluten and also won't absorb as much water. This could lead to a loose dough that doesn't have enough structure. Another possibility is that the dough structure has broken down over the course of an extended stay in the refrigerator. As the dough continues to ferment in the refrigerator the structure gradually breaks down, which leads to a wetter dough that doesn't hold its shape as well. If this sounds like what is happening to you, try baking the dough within the first few days in the fridge, and see if you get better results. 

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