I have made the whole wheat no knead bread twice now, and both times overproofed it (I was checking at 60 minutes per the recipe, but it looks like 40 minutes is when it was probably ready). Can I use this method on the no-knead bread, since it seems to be such a wetter dough? Also, my bread is falling apart after I slice it. Is this due to the overproofing? Thanks for your help! :-)

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