Not upset....just bewildered
I've been making sourdough for about 5 months now. I have a great wild yeast starter. The end product of my labors has been nothing short of great---great tasting bread, beautiful crumb, and a yummy thick chewy crust.
The only part from beginning to end that seems to frustrate me is the proofing/scoring stage. I don't get much rise during the proofing stage, so when I place the dough in the heated cloche, it falls out of the basket as a shapeless blob. I do my best to score (tried many different types of knives), but the dough just takes on this hapless shape with unattractive pull and stretch marks from the knife. Fast-forward 30-ish minutes and the bread comes out of the oven fantastic---huge spring and a nice crackling sound coming from the crust as it expands/contracts from the heat.
I've seen the pictures and watched the videos and have noticed that for many the dough at the scoring stage is quite firm. In an effort to comfort me, my partner tells me it's the end result that matters most; however, I am a conformist.
What do you all think? Is my slack dough during the proofing stage a result of too wet of dough? Maybe I didn't knead it enough and let the gluten development more? Any suggestions or feedback would be welcomed.