well I'm onto my third loaf of SD now and so far so good (ish). My question has sort of been covered on this forum recently but I please bear with me. My dough, before it starts the bulk-prove, is slightly sticky but seems to get stickier, and despite my leaving in a banneton overnight, just kind of spreads over my baking tray when I tip it in. I have been following the basic recipe in the Bourke St. Bakery book, which for those of you unfamiliar with it, involves a 2 hour bulk-prove, an 8-12 hour stint in the fridge, followed by a 1-4 hour final prove. When I poked the dough to test if it was ready it just stuck to my finger. It also stuck to the cloth lining the banneton, despite my addition of flour. The bread tasted very good however, and managed to double in height in the oven but I would like a better shape. I will attempt to add some photos now - wish me luck!