Failing! - What am I doing wrong?
I’ve been trying NYT no-knead recipe following JMonkey sourdough version, and a breadtopia version from http://www.breadtopia.com/sourdough-no-knead-method/  and its failing miserably.
I tried Jim’s recipe tonight - http://home.att.net/~carlsfriends/jimpics/Instructions.html 
– same result.
I am using Organic White flour from Shipton Mill, measuring 140-150g to a cup, and a 100% white starter (tried rye/wholemeal – with no improvements)
NY dough is VERY wet, and I am only using 1.5 cups of water.
I leave it for 18 hours (but see bubbles after 12) at a room temperature, shape and lease to rise for another 2-2.5 hours in a warm place. And it really sticks to a towel – I am using a lot of flour, but it seems to absorb it all.
I managed to get it into my hot hot Le Cruset pot and bake as per recipe.
It has absolutely no oven spring, but a nice crust and a very sour taste (which my husband likes).
Jim’s recipe – mixed it well, left for an hour – did the French fold – worked beautifully! 18 hours later, the dough is very wet again, had lots of troubles shaping it into a ball. Left for a final rise in a warm place – really flat, and not much volume, even though, its been sitting for an hour and a half at least. Took at least 5 min to transfer it to a baking stone – baked to 40 mins – flat and no over spring – another disaster!
Please help, what am I doing wrong?
After 18 hours