I don't want to take this thread too far off-topic, but since a preferment is at issue here, as it is with the work that vitus has been doing, it may be appropriate to make a few comments about the preferment that you used and how it can affect final hydration.
In the Raquel recipe you used, 60% hydration (3.6/6.13 = 60%) would be a very workable number, even with the KABF instead of the KASL, since the rated absorption of the KABF is 62%. Where you can go awry is if the preferment itself contains a lot of water in relation to the amount of flour in the preferment. If your preferment was on the wet side, that could have made the final dough a bit more wet, but not excessively so. To give you a simple example, assume that the preferment in my recipe constituted equal weights of flour and water, which would be akin to a poolish with a soupy consistency (100% hydration). Adding the water and flour in the preferment to the formula water and flour would increase the total effective hydration to only 61.5%, which would be a perfectly workable number. You would need a lot more water to get the final dough to the point where it was extremely wet. Your preferment would have to be mostly water with little flour. Even with very fresh flour with a lot of its initial moisture content in tact, and even in a high-moisture environment, it would be unlikely for you to end up with a dough that is "EXTREMELY" wet using the amount and type of preferment recited in the recipe I posted.
I hesitate to suggest the possibility of human error. However, on more than one occasion I have made taring errors when measuring out flour, only to discover when I added the flour to the water that I got soup. Since this has happened to me more than once, I know immediately when I have goofed. On rare occasion, I have even inadvertently reversed the quantities of flour and water.
Were I to use the Raquel recipe today, I would use the preferment dough calculating tool. At the time I posted the original Raquel recipe, the tool did not exist. One of the advantages of using the tool is that it teaches you to pay attention to the hydration of the preferment and to know its value, since the tool will ask for that value. As long as that number is correct, and the other inputs are correctly entered into the tool, it will be hard to go wrong using the tool. If I can find out how pftaylor is making his Raquel doughs these days, maybe I can run his latest numbers through the preferment tool, just as I did with vitus' recipe.