Hi Matt, I'm not quite sure what you mean by "stringy" dough, but it does sound like you might be letting the bulk fermentation go on a bit too long. The dough should be rising well and fairly airy when you go to shape it, with enough strength so it doesn't tear easily. For more help troubleshooting your dough, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). 

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