Help needed with my Banneton formed bread!
Does anyone please have any advice on how to get a good looking loaf of bread using a Banneton. I bought some great shaped Bannetons from a manufacturer in Germany but I have never been able to get the great looking bread I see on this site. I flour the Banneton well before putting the dough in then when the dough has had it's second rise (in the Banneton) I very carefully tip the dough onto the baking sheet but within seconds of doing this the dough collapses, on one side usually. This also makes it impossible to score the dough. Could it be the dough has "over risen" making it too airy? I would really appreciate your help. Thank you.