1. I am trying to make the no knead recipe in the cast iron. So I am essentially merging the two recipes. I let it sit at room temp for two hours and then in the fridge for two hours as per the instructions. When I try to do the final rise on the towel or parchment, the dough is way too wet and just spreads out. It will not form any type of ball. Is that normal? I feel that if I try to add flour, my bread will end up like a brick. How can I solve this?
2. Since I am trying to merge the two recipes, after I do the two hours or longer in the fridge, where do I continue with the recipe specifically for the cast iron? Please help!

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