We're sorry to hear that you're having a bit of trouble, Sandi! It sounds like a couple of things could be going on here. We wonder if the dough is being over-mixed causing the gluten to break down. Most often only enriched doughs require that long of a mixing time. Other reasons why the dough might be so slack, is over-proofing or not shaping the boule tight enough. You might try shortening up the rise times if this could be the case. And for tips on shaping, check out our Shaping a boule blog article. We hope this helps! 

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