Flat sourdough bread
Recently I have begun to bake sourdough bread. I have been having success when baking with a tin, however when I to bake free form, it always goes wrong because as the dough is so wet, as I turn it out of the proving basket it Splays out everywhere. My most recent loaf has just come out the oven almost as flat as a pancake.
The dough is about 75% hydration. I kneaded it until it was fully developed, then left it to rise in the fridge overnight. The next day I shaped it into a ball, bench rested it, shaped it again and then transferred it to the proving basket. I deliberately made sure to make the ball as tight as possible, as I thought that this was where I went wrong last time. The dough was then probed at room temp for 12 hours until doubled In size. I then attempted to turn out the dough.
is there any way of preventing this from happening? I just want to be able to get a bit of height on the bread, just as I see in some of the sourdoughs posted on the website.
Thanks for your help!