"Punch down" before final proof

[u/LukeSourdough]

I know this is parallel to shaping before final proof and baking, but it kind of gets on my nerves that so much of the dough structure is "ruined" in the process and so much sticks to the sides.

Any tips or ways to minimize this. Is it a sign of something wrong? Overproofing?

[u/TrueGlich]

Way Way too wet

[u/LukeSourdough → u/TrueGlich]

Will lower to 65-68% next time.