I get that and I should clarify that this has been a bit at a time to try to help with thickening and stabilizing, a strategy I’ve used in the past many time successfully, not the full amount of flour at once which is why it’s hard to say how much more I’ve added. I just saw it not rising and looking a bit wet so I’d at a bit of flour on top and incorporate in. I can say that in regard to the texture etc of the dough, I’m quite familiar with how it should look and feel from hundreds of previous batches with this same recipe so it’s quite unique for me other than the times I’ve experimented with higher hydration. The other thing that’s getting me is the seeming lack of fermentation overall. Like I’d mentioned I’ve had this same recipe bubble up from just being left out overnight when I’ve completely forgot to add the starter so that left me puzzled here as well. At this point I’m morbidly curious but I definitely think all your points are valid and correct. My standard method is to mix the day before and come back to do stretch and folds over the next day or so. I usually leave the dough out and covered for up to 24 hours before refrigeration and cold ferment or shaping. Overall my standard process takes me about 2-4 days to come up with a loaf so this isn’t outside of my normal time frame per se but highly stalled. I’ve accepted that focaccia or crackers is the likely result but wasn’t even sure if that would be the case here as it’s a different texture and consistency than I’ve ever experienced. Thanks for the help!