tartine bread too sticky
I am really getting frustrated trying to make this excellent bread. Everytime (3) I try to transfer my dough to my baking device it sticks to my floured banneton. When it finally comes out my boule breaks apart leaving me with deflated dough and a horrible mess to clean up. I am obviously doing something wrong. Is it something to do with my shaping technique? I have to admit that I do a better job when I am forming a less hydrated dough. My hands always stick to this dough in spite of my attempts to flour them and Iam concious of the fact that I do not make as tight a boule as I could.
Help would be appreciated.