My 17% rye, 83% high grade wheat, 70% hydration dough sticks to forms no matter what I try.
I roll shaped dough in flour (tried different ones), put it in the forms and leave out for the final proof.
The dough starts pushing itself into the corners and forms a tight seal at the very top of the form as it rises. That's it. I'll have to carve the loaf out of the form one it happened.
Oiling the dough helps to some extent. I'd rather not to do it.
What am I missing?