Originally Posted by
DZEC
Don’t pitch it. The yeast will continue to multiply and eventually give you the rise you want.
If the dough is sticky, it might just need some additional kneading. Doughs like pizza, French baguettes, Italian white loafs etc often start out as a sticky mess, but come together with extra work. Try using a dough scraper (a wall scraper properly cleaned works well) and scrape-fold-scrape-fold until the dough starts to show some body. Alternatively, if you have one, use a dough hook on a machine.
Try adding a little flour at a time if it continues to be sticky, but don’t judge it until it has risen completely - you can tell by putting a finger into the dough and seeing if it pushes back to fill in the indentation. WHen the indentation stays, it has fully risen.