Overnight Country Blonde Question
So I've been pretty successful with the Forkish Overnight Country Blonde recipe using Central Milling Organic Bee Hive APF, Organic Whole Wheat Hi-Pro fine and Central Milling Organic Whole Dark Flour. The texture and taste is outstanding.Moist and spongy . Addicting. But recently with the weather change here in Oregon ( maybe a reason ) I've noticed that after I have divided the dough and begin shaping that one half of it is always stickier and more diffictult to shape. And loses some shape after release from the proofing basket before baking. The other one stays firm and upright. And there is a slight difference in rise. The picture you see is from the loaf that didn't rise as much and was much more difficult to shape. I am very cautious when I take the dough out of the 12 quart cambro container after the 14 hour ferment overnight.
Any suggestions? Appreicate all your help.