Scoring/shaping bread question
I've had decent luck baking bread now, but two things are still very difficult for me.
1. When I make a boule (I really love that shape), usully after proofing it doesn't stay like a ball, it sort of spread around into a cicrular loaf about 2 inches or so high. The bread still tastes great, but that's no boule:) I tried proofing in a banneton with parchment inside the banneton, but that spreads out the same way the moment I take out the parchment and put it on the baking stone. I've tried strecthing the surface, which perhaps helped some but not a lot. Is it just that there's too much hydration in the recipes I'm trying to shape into a boule and I need to use less water?
2. Scoring beats me. I tried all the kitchen knives and what not, they all "dragged" the surface and created a mess. I gave up and bought the Paderno World Cuisine bakers blade for like 10 dollars, tried it, it still drages the surface of the dough and creates a mess instead of making a beatiful cut like in youtube videos. What am I doing wrong?