I’ve tried the recipe twice and am having a hard time with shaping the loaf. The dough has such a high hydration that it won’t hold its shape and just flattens out when I take it out of the banneton. It’s more like a focaccia dough. The first time it did rise in the oven and had a lovely open crumb but yesterday’s loaf was very flat and overly dense. Could I have let it rise too long or at too high a room temperature? It was a hot day for New England. What else could I be doing wrong? I did measure ingredients by weight and had fed the starter within the week. I’m tempted to lower the water amount even more but am trying to get used to a higher hydration dough than I’ve previously baked. My typical daily loaf is denser than I’d like.

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