Hi Kara, if you used the type of flours recommended, and weighed your flour, I would encourage you not to add extra flour during the folding. The dough should be fairly wet and tacky at this stage, and adding extra flour may ultimately cause your bread to be denser than you'll like. If need be you can certainly use flour on your work surface when shaping your loaves the next day. Just be sure to keep a spot clear of flour, as a little tackiness is necessary to help seal the bottom of the loaf. 

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