Hi, PJ. Question here about consistency. I made the dough with fed starter and the 2tsp of dry active yeast since this is my first go at baking with the starter I’ve nurtured the last 10 days. The dough was slightly sticky, as the recipe notes, after mixing and kneading. The first rise seemed to go well and doubled in size after 90 minutes. But, it was sticky and didn’t want to hold its shape when I tried to form it for the 2nd rise. The parchment underneath the dough actually became damp and wrinkled. After reading all the comments, I saw a recommendation to knead the dough a bit before the 2nd rise, so I did that so it would hold its shape. After an hour rise, the boule baked up to less than 3” tall, but I’m unsure what size this bread should be when done. Is the dough supposed this sticky after the 1st rise?

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