Dough sticking to floured brotform
The final dough is 70% hydration overall and 20% levain overall.
Once the overnight levain is mixed with water and the remaining flour, it autolyses for about an hour. It's kneaded a couple of minutes and bulk fermented for two hours. French folded (stretch and fold) and allowed to rise another hour. Removed from the bowl it's shaped into a "boule" and allowed a 20 minute rest. It's then finally shaped into a batard and placed into a banneton floured with AP and allowed to proof/rise for 1-2 hours. Upon inverting the dough onto the peel, the dough had stuck bigtime to the banneton and I was able to salvage most of it into a real crooked looking loaf of bread.
To avoid the sticking problem, should I have done an additional french fold or two with an hour interval between each one???
The banneton was lightly sprayed with water then dusted. Funny the previous SD loaf I made didn't stick when rye flour was used for dusting.