I just tried this recipe, with disappointing results. I did refresh my starter first, because I had been away and hadn't fed it in almost 2 weeks. My dough rose beautifully on the first rise, but because I got a late start on assembling the dough, the 12 hour rise was due to end at 2:00 am. I waited until 5:00am to begin the shaping, but my dough was so wet, and once I got it on the floured counter I couldn't do anything with it. Was 15 hours too long? I went ahead and baked the flat puddles, and it will probably make decent toast, but the crumb is pretty dense with occasional bubbles. I did weigh my ingredients, and used the white and wheat combo you suggested. And critique is appreciated.

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