Hi Nick, working with doughs with higher hydration can often mean needing to use a different shaping technique than you use with lower hydration doughs. For example, the ciabatta dough demonstrated with in our Kneading wet dough by hand blog couldn't be shaped into a high, lofty boule successfully due to the high hydration. It may help to use a flour with a higher protein content when making doughs with a higher hydration. If you're using all-purpose, try bread flour. If you're using bread flour, try high-gluten-flour, or try a combination of flours. 

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