I have started working with more hydrated doughs. I am working off the Bread Bakers Apprentice by Reinhart, french bread recipe. I am using the high end of liquid, and the stretch and fold technique. My dough is doing its first rise right now, but it is not holding its shape. It is really spreading out all over the place and I can't imagine it will hold together when I form it into loaves; I can't get surface tension on the dough. Maybe it will improve after the first rise? This is the 2nd wettest (after an attempt at ciabatta 2 weeks ago) dough I've worked with, and while I can tell gluten is forming, I can't get it to hold any shape like I can with a drier (less wet?) dough.
I am doing crazy stuff with the bread; my schedule is crazy so I'm retarding it in the fridge, letting it develop overnight, and then warming it up for the rise. I hope to bake it tonight, but I may have to let it sit longer.... this dough may end up being a huge pate fermente for more loaves at the rate I'm going.
I picked a bad day to start this bread so I am going to try to salvage it :)