Advice on making a nice round cob shape
I recently started making sourdough bread, and though I am very happy with the taste and texture, I can't get the dough to retain a nice round shape during the second prove. I shape it by folding it round and under, so that it is a little ball, but as it rises it slowly flows outwards until it's a fat disc shape.
I've tried rising it in a bowl rather than on a tray, but the same thing happens as soon as I take it out of the bowl and put it on the tray to bake. As it bakes it spreads out.
Can anybody tell me how I can get it to stay round?
PS I'm using a strong white bread flour, starter and salt (nothing else); mixing and kneading for 10 minutes, then leaving to prove until doubled; knocking back and shaping, then proving for a further good few hours.