Lesson Three procedure
Hello again - it seems I just love getting myself into messes. I gave the third lesson  on this site a try and everything seemed to be going well until I tried to shape the loaf. I was very careful this morning to not add too much flour while mixing the sponge with the other ingredients as I have a tendency to do that. I thought I had a nice "tacky but not sticky" dough. After this morning's rise the dough was impossible to shape. If I add additional flour now, will I be able to go ahead and shape it right away or will the dough need an additional rise before shaping - to develop gluten and what not?
Thanks very much, I am constantly learning when I visit this site.