How do you know if your dough is too wet?
I love this recipe! I've been making delicious bread! But my question is about the final proofing overnight in the refridgerator. I've been using a proofing basket with the cloth liner. Although I flour generously the top of the dough ball before flipping out into the basket, the next morning the cloth is very wet and sometimes stuck to the dough. I've been washing the cloth between uses, but I don't think it's that well made to withstand repeated washing. Do you think my dough is a little too hydrated? Should I be making a little firmer dough?