Maurizio, I've been using the FSWY method and sometimes end up with a beautiful dough that is easy to preshape, as I've moved on to levain methods now that my starter has matured, I'm having alot of difficulty preshaping dough that is still wet and sticky at the end of bulk fermentation. I have now twice wasted beautiful doughs after S+F's. How do you salvage a wet blob? I don't believe the gluten was torn during pre shaping, just not enough tension to hold shape. I'm having this problem with doughs that are 78% hydration and higher.

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