Bread-Bakers v107.n010.1

I have baked perhaps two dozen No Kneed Bread and they all came out 
great. I sent the recipe to my daughter and she had a messy 
experience with it. The dough was overly wet and there was water in 
the bottom of the bowl after the 18 hour rise. She used a stainless 
steel bowl. Could that have been the problem?

I have read about making sour dough starters where they warn you not 
to use a metal container.

I would appreciate a possible explanation

Gene