This is my first entry and I hope that I can find some help. I bake mostly sourdough loafs (75% hydration) with organic Bobs Red Mill flower (90% white, 10%wheat, or sometimes 10% sprouted spelt). Mostly I am very happy with the texture and taste of the bread, however I have one reoccurring problem…sometimes my bread will stick to my benneton during the final resting period. Is it a matter of not dusting the bowl with enough flower?
I have tried letting it rest at room temperature for 4 hours, or overnight in the refrigerator (8 hrs), but I have had it stick both ways. Any advice?