Thank you so much for this recipe, it is exactly what was needed to make bread baking more manageable. I do have a question about the proportions I am hoping you can give me some guidance on. At the beginning 15-minute fold intervals, the dough is perfect. After the 12-hour rise, I am finding that it is too wet to manage, and it is almost impossible to shape it and have it maintain the shape because it keeps spreading to the sides due to the dough being runny. How would reducing the water impact the recipe and baking? and if I do reduce the water, should I increase the starter content? Please advise

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