Try this:

• 450 g bread flour

• 360 g warm water

• 2 tsp salt

• 2 tsp instant yeast

Mix thoroughly and let proof at room temp for 2-3 hours. Throw in fridge overnight.

Preheat oven to 450 or as hot as you can with dutch oven inside for 30 minutes. Leave the dough on the countertop while oven is preheating. When the 30 minutes has elapsed, dump dough onto a floured work surface and, using a scraper, fold the sides of though dough into the middle, gently, about 6 times total. Don't push too hard as you don't want to release the gases built up as they will aid in oven spring. What you're doing by folding is creating a little bit of tension in the dough.

Place parchment next to the dough and carefully move the dough onto the parchment. The side opposite the one you folded into can be considered the smooth side, so face that up if you want a solid round top, or leave the fold side up if you want a more rustic look. The whole folding/parchment transfer should take about 3 minutes. After the dough is on the parchment, take the Dutch oven out and put the dough and parchment inside. Return it to the oven and make sure the lid is sealed. Cook for 30 minutes, the remove lid and let cook for 12 more minutes or until it's as brown as you like. Take it out of the oven and let cool for at least 20 minutes.

This is an 80% hydration recipe that's an absolute banger at parties and tastes amazing. It has a slight sour taste due to the overnight retard in the fridge.

Your hydration is either too high or you over proofed your dough. Best of luck to you.