Hey!

I'm just starting out baking sourdough. I'm happy with my results so far in taste and texture bread, but I can't seem to get the consistency right to shape. At the beginning of the bulk ferment and for three stretch and folds, it feels right and looks like the pictures. The next morning it is well risen, but has transformed into a sticky wet blob that's impossible to work with. I can manage to get it into a loaf pan to prove and bake in the dutch oven. The final bread turns out really tasty with a nice structure. This is okay, but I would rather have the classic boule shape. I'm not sure what I'm missing to cause the dough to change so much in the bulk ferment. Any advice?

Thanks!

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