How to achieve round boule
How do I get a Boule to come out round (like the picture on the cover of Peter Reinharts whole grains)?
Mine are round on top, but always flat on the bottom. My dough is 75% hydration and I let it rise in a Banneton and then dump it out onto a baking stone and put steam in the oven to start. When I put the dougn on the stone it spreads out instead of holding the shape of the Banneton, I get some oven spring that helps to restore the shape but the bottom is always flat and the widest part of the loaf.