My starter is amazing. Gloppy, bubbly and very active. However, the bread that comes from it tends to be very wet, and spreads out when it goes onto the tray for baking! Should i be using more flour? Will baking in a dutch oven help it to grow? And the recipe that i have calls for a 5 hour first proof and then a 10 hr Second proof (which always makes the dough over proofed).... Suggestions?

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