I tried a batch if this today at 80 percent hydration and did like 40 folds and it's still super wet and just flops down and doesn't stay in a ball. It us super rainyhere today and very humid. Oh I used bread flour I don't know isvwhat makes a difference. I balled it up as best as I can and threw it in fridge andbill try a few more folds through the day.
Mike this is why I tell folks to adjust their hydration ratio accordingly to the strength of the flour and your climate. I am using a HG flour (stronger, more protein than BF) and I live in a very dry climate where my flour is likely more dry than yours and will drink up quite a bit more water.
Depending on how long your dough has been sitting in the fridge already there are a few things you can do to fix this problem. If the dough hasn't risen very much, I would take it out and knead in a bit more flour to lower your hydration to 75%. You can do the math to figure out how much flour or make the dough to match the consistency of what I have pictured.
If there is rise in the dough, then just leave it be. Instead of doing only 1 more set of folds at 9 hours, it may take another 3-4 sets every few hours. This is IF you want a light and open crumb. If you want a more dense and flat crumb, then just do one more set of folds in 8 hours or so. But even with the one, fold it up until it balls up then seal the ball. It will flatten out again later, and you will still need to form the loaves before baking. The forming and shaping of the loaves will again build more strength into the bread.
You guys may not realize it, but the exercise you are doing here will teach you more about making bread and pizza than following any recipe. There is no replacement for learning how to handle dough. If you don't understand some basic ideas to dough and gluten development, it will take you 10 years to learn how to make decent bread/pizza. If you learn these things now, you can save yourself upto 9 years.
Again, adjust your hydrations accordingly or try to copy what the dough looks like whether it's Tartine bread or Di Fara pizza.