Why is my dough so soggy and loose?
I am making another (Lahey) No Knead bread as usual.
This time I could not follow through the steps after the fermentation period so I put it in the fridge. In the fridge for 57 hours, then I placed it on the counter to warm up overnight (on counter for 14 hours). When I dumped the dough out to fold it into 3rds it was very soggy and wet??
Why did it get so soggy?