i put together some dough last night (~67% hydration), kneaded it (though the recipe really didn't call for much, then a couple stretch and folds)... it was soft but smooth, left it overnight and it's gotten quite sticky, shaping it into balls is a bit of a faff. Maybe underkneaded?
The ball proof stage is meant to be about 5h.
Anything I can do to save it? Is it a lost cause?