Peter, if you're still reading this thread, your note brings a question re the RT ferments.
I do sometimes get the moist, tacky doughs you're talking about, so clearly I have some gluten breakdown. I'm doing an RT ferment, essentially to completion, then popping the dough in the fridge for usually, 5 days, sometimes more. Lately I've started doing reballs..or more accurately. late-balls, since I not doing an initial balling. But your comment made me wonder if perhaps I should pull my dough from RT before it's fully fermented, pop it in the fridge, and then if needed, add additional RT at the end of the pre-bake period. That could limit the wet dough problem, right ? For me, that would be a solution I'd like more than reducing the hydration..if doing that would actually even help. If i understand correctly, that wouldn't necessarily help much anyway since the wetness is coming from a part of the fermentation process rather than from the water I mix with. Is that correct?