Major trouble having Sourdough not stick to the shaping bowl = loosing it's shape when turned onto baking sheet
I've been trying to make this for weeks. It always tastes pretty good and actually turns out ok but it's not right.
When I let it shape in my "Baneton" (just a bowl that's been buttered and/or floured) it is stuck to the bowl BIG time by the end of the 2.5 hour last rise time. When I flip the bowl and turn it onto the baking sheet/stone/etc it barely will leave the bowl and sticks most of the way out. Needless to say I now have a blob on the baking sheet. I end up having to re-shape immediately before baking. This works but it's not right.
I do the poke test and only bake when the finger poke finally doesn't quickly spring back out at me.
Any tips on getting the loaf shape to remain and not stick to the baneton?