How can I fix overly wet soupy sourdough dough?
You might want to give the bassinage method a try: start with 60% hydration and slowly add water until the dough feels just right. If it's still too sticky, using a loaf pan can really help. Also, consider a 25% volume increase to judge fermentation.
Answered by Hendrik, The Bread Code
From the book
If you are noticing, during a stretch and fold or during shaping, that your dough is suddenly overly sticky, then the best option is to use a loaf pan. Simply take your dough and toss it into a loaf pan. Wait until the dough mixture has increased in size a bit again and then bake it. You will have a very good-tasting sourdough bread. If it’s a bit too sour, you can just bake your dough for a longer period of time to boil away some of the acidity during the baking process. You can also use your dough to set up a new starter and try again tomorrow. Lastly, if you are hungry, you can simply pour some of your dough directly into a heated pan with a bit of oil. It will make delicious sourdough flatbreads.
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