We've used this method three times now with increasingly delicious results. Thank you! I'm still struggling with how wet the dough is, though. There's no hope of shaping the proofed dough, even on a heavily floured bench. I've basically scraped it out of the bowl with a plastic dough scraper and tried to preserve the gluten coat that's already formed, but the moisture seeps through my heavily floured canvas bowl liner during the cold phase and sticks like mad. I love the texture of this recipe the way it is, and would like to avoid adding more flour. Do I just need more practice or is there something I'm missing?

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