Really tough to make it. I definitely won’t do this for a while.
Most of the time, before dividing, dough was sticky & gooey (like thick pancake batter). Don’t do folding or kneading on work surface, use bowl or container. The long periods of cold fridge fermentation made it happen; it helps to form a dough ball. Dividing to small balls, that was super sticky as well, had hard time closing the bottom.
by Drix_WoW_Classiq
Dining and Cooking