The recipe has 80% hydration. After the first bulk fermentation the dough is very sticky and doesn’t really hold its shape. Similar to when I take it out of the fridge. Oftentimes it also sticks to the basket. Yet if I look at your video, the dough holds the shape really well, doesn’t stick to the surface, and looks very easy to work with. What might be the reasons for that? I tried gradually lowering hydration all the way to 68%, but it doesn’t seem to help much. Am I over proofing the dough?

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