I have been reading and following "The Master Class" instructions to the letter. Be that as it may, my dough (on Day Two) is just as gooey as it was yesterday when I put it the fridge for the first rising.
Today, on Day Two, it did nearly double, it's still gooey and stuck to my fingers, making almost impossible to stretch and form into a ball. Once placed on the sheet pan, it failed to hold its shape as a ball. It sort'a melted.
What have done wrong? What could I have done to fix it?