Hi Anne, this dough does tend to be fairly wet and sticky after the overnight fermentation, particularly if your house is warm or you've allowed the overnight rise to go a little too long. I found I had to use a fair amount of flour on the table and on my hands to get a good shape, but once I accomplished this, the dough did well in the refrigerator and baked up nicely the next day. Of course, it's best not to incorporate a lot of extra flour at this point, but use what you need in order to develop a fairly taut preshape, and the final shape should go a bit easier. You may also find these blogs on preshaping and shaping a boule helpful as you continue to hone your skills. 

• Reply