My dough is sopping wet! I triple checked the measurements. What do I do? I really don't want to waste flour or yeast during this time! Do I keep addi

Do the folding as best as you can and then cover the bowl and refrigerate for at least 12 hours. After the rest, if it’s still sticky and wet, scrap into a well oiled pan. Oil your hands and dimple the dough to the edge as described. Follow the rest of the recipe as described.

I do have to ask: did you weigh out the ingredients? From my experience, this is a wet and sticky dough but it really should not be sopping wet. If you use volume measurements, it is not as accurate. With dough, it can make a big difference in the final product.