Dry dough = dense bread, wet dough =dense bread, help!
I've had a fairly good starter going since about mid March, but after about 20 attempts, I can't produce anything but bricks. I know the starter is active and healthy because it bubbles vigorously and rises nicely, but I have never been able to get the light open crumb I see in so many pictures here.
I've tried using wet dough and doing the tri-fold method, dry dough fermented for up to 2 days in the fridge, and many variations in between, but all I get are very dense results. The taste of some of them are pretty good, but structurally, they are like glorified potting clay. The main probblem I seem to be having is that I have no idea how to transfer the risen dough to a peel without it collapsing. If I make the dough stiffer, you could use some of my attempts as paving stones. When I make it wet, even though it's nice and stretchy, as soon as I transfer it to a flat surface, it spreads out into a pancake. I'm at my wits end as to how to make a wet dough keep it's shape, or how to make a stiffer dough have all those nice airy bubbles. Are there any good video sources that show, from start to finish how to bake a nice airy loaf of bread?
Mechanically, I just can't see how it's possible to transfer a light fluffy raised loaf to anything without it completely collapsing.
Any help greatly appreciated