I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intending to make some "no-kneed" bread, so after mixing the ingredients I have left it to rise for 18 hours, and it has been in the fridge for another 24 hours. It is very sticky and runny.
Are there any types of bread that call for a dough of this level of hydration? Is there anything I can use it for? Other than trying to incorporate more flour (which I'm not sure is a good idea this far into the process)? What will happen if I just put in a bread tin and cook it?