Sourdough bread sticks to my proofing tin
Hi everyone. I've been having issues with my sourdough sticking to the tin that i let it rise in.
The recipe I'm using constitutes:
300ml starter(100% hydration, fed 7-8 hours before using)
500g gram flour
1 tsp salt
1st rise - 2 hours
2nd rise - approx 6-8 hours
The problem that i have is after the 2nd rise, trying to tip the dough into the oven. The dough just sticks to the tin. I've tried dusting the tin with flour, oiling and even lining the tin with baking paper, the dough still sticks. Is there a problem with my proportions and rise time?
I live in singapore where it's way humid and the average day temperature all year round is 32 C, even when it rains.