Hmm, going over my notes for this bake, and I guess I may have accidentally made this a 74% pie!
I intended to increase the hydration from 67% I had previously used to 68%;
So I initially figured 360 grams of flour and 245 grams of water.
But then I couldn't start the dough until 12 in the afternoon, and I usually use longer fermentation times, so I figured I would use a small amount of sourdough from the fridge for the flavor, combined with a small amount of yeast.
So I figured I'd use 50 grams of sourdough, at 75% hydration, which gives about 30/20 flour/water. So I put the sourdough in 225 grams of water.
Then I had to add 215 grams of flour to get a 1:1 ratio, which I often do, to let it ferment, than add the rest of the flour later and then knead.
But I seem to have counted the 30 grams of flour twice, resulting in 330 grams of total flour, and 74% hydration
I guess that explains why the dough was so slack.
Oh, BTW, for a Dutch forum I also made a movie of how I stretched the dough, for anyone who might be interested: