Hi Donna, with a hydration percentage of about 73%, this dough can definitely be tricky to handle, especially if you happened to substitute another brand of unbleached all-purpose flour. This is because other brands of AP flour generally have a lower protein percentage as compared to our flour, which means they won't develop as much gluten and also won't absorb as much liquid as our flour. It's also possible that adding another round of folds and allowing the dough to develop a bit longer would have improved your results. Part of being able to shape a loaf that holds its shape depends on the dough developing adequate airiness during the bulk ferment, so adding another round of folds will not only build more strength, but may also provide more time for the dough to ferment properly. 

While I wouldn't recommend adding more flour to the dough that late in the process, the next time you make this recipe you might want to try substituting bread flour for the all-purpose flour, which should develop into a somewhat stronger dough over the course of the folds. When it comes time to shape your boule, don't hesitate to use enough flour on your hands and your work surface so that you can shape a fairly taut round, and if you're worried about spread, consider allowing it to rise upside down in a well floured basket, or a bowl lined with a well-floured cloth. You could also consider baking your bread in a Dutch oven, or other supportive vessel, which should help avoid the spread you experienced. For one large loaf I would choose a 5-6 quart Dutch oven, while the smaller loaves should work fine in a 3-4 quart Dutch oven. 

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