Really sticky dough, wont come out of proving basket
Hi,
Newbie here whose been baking for about 5 weeks.
I've grown my own sourdough starter and its working really really well, to be honest better results than commercial yeast ever gave me and I get doubling of the size of the dough on rising, however, my dough is so very sticky and despite using tons of semolina (total disaster) and flour (slightly more successful) the damn thing clings to the proving basket. I'm left with a really messy top and up to 1/8 of the dough stuck to the basket. It also wont hold its shape when I lay it on a tray or stone, it spreads a lot. I'm guessing too wet but all the advise I read is that sourdough should be wet. The bread it produces however has a lovely open crumb.
I usually prove for about 12 hours with minimal kneading. I autolyse for about 30 mins, add salt, fold the dough in on itself, let it rise for about 8-12 hours (overnight), fold it in again, transfer to proving basket/loaf tin and let it rise again before baking.
My recipe is:
200g starter (which I feed 1:1 flour:water)
325g water
500g flour (either 100% white, or mix with brown and occasionally a little <100g rye)
1.5 tsp salt
I can make great open crumb loaves in loaf tins but I really want to have a lovely crusty loaf that has an open crumb and at least some volume. Advise please fellow bakers.