I used Peter Reinhart's Classic French Bread recipe twice now. I let the dough sit at 70F as prescribed for 90 minutes after mixing until doubled, then I divide it in two, shape the two halves into boules and stick them in the fridge overnight. There the doughs proceed to ooze and flatten out into a ciabatta shape. The next day, they're so flat and soft that I can't score the dough because it immediately starts imploding if I even think about it. The baked results taste great, the crust is very nice, crumb isn't bad; but I want to get to the bottom of this. The second time I used this recipe I did the S&F 3 times ten minutes apart before I let it sit for 90 minutes, hoping that would make a difference in ooziness, but to no avail. What gives?