I'm hoping someone can shed light on an issue I'm having with my no-knead dough.  I've made lovely boules multiple times now, but have two doughs that have perhaps risen a bit too long and seem to have "weeped" a considerable amount of water.  They are sitting in a puddle.  

Why is this happening and will the doughs still turn in to anything resembling a normal loaf at this point?  Can I simply take them out of the vessels they are now in, pat off excess moisture and maybe add a bit of flour before the last two hour rise?  thank you for any insight!