I am using KA bread flour for my sourdough bread. I have noticed it can be quite dense. Should I be using KA AP flour? Also, with no-knead sourdough, I am not getting a final proofed dough ready for the oven anywhere as lightly tacky as a sticky note. The dough is much more slack, again contributing to a moist, dense loaf . I weigh everything and have tried doughs between 70% to 80% hydration to get a good rise and less moisture and density. Any idea where I am going astray? Thank you.

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