This morning when I returned to my dough, it was like waffle batter! I had to add so much flour just to be able to keep it from running off the counter, and to be able to divide it into two loaves (though it's still quite wet). Don't know why. I know over-proofing can make it wetter, but this seemed beyond that. And I weighed my ingredients, so really don't think I goofed there. Because of all the newly-added flour, I'm giving it extra time on the counter in the bannetons before putting it in the fridge. Was thinking 2 hours. What's your advice? Thanks!

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