Hi Martin, I tried this recipe to compare with my usual loaf but didn't take too much note of the ratios given until I came to turn out the dough after the overnight rise. My dough has no structure and was very difficult to shape without a lot of flour on the bench; just so sticky. It was then that I realised that it's 80% hydration. I guess our flour here in the UK is just very different? Anyway, I managed to tighten it enough to get in the basket and it's in the fridge. Not looking forward to trying to pour it into the dutch oven tonight. I would have though that a high hydration dough like this would require a lot more work than a few folds at 15 minute intervals? I guess I should have read further to see that you reduced yours to 75%. I guess that would be a lot easier to handle?

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