Hi Charles, first make sure to oil the pan thoroughly with the 15g of olive oil. Rub the oil not only on the bottom of the pan, but on the sides as well. This will help the dough come together more successfully and should make your folding more productive. Since your dough was fairly warm and rose so well during the 80 minute rise, you might want to consider gently transferring the dough a bit earlier (when it hasn't risen quite so high in the pan). This may help avoid some of the deflating you experienced at that point, and will make dividing the dough easier to accomplish as well.  Keep in mind that this dough isn't going to develop the kind of sturdy structure that a lower hydration dough will, so a gentle touch is key. 

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