Dough sticks and tears...so frustrated.
I am so frustrated. I've been baking for several months, so I'm new at this...I've been progressively working wetter doughs, longer fermentations, but there is something I just can't seem to solve:
Whenever I take the bulk fermented dough from the container to the table for preshaping, the dough tears and some of it sticks to the bowl, so the rest loses structure and air.
I've tried wetting my hands, flour my hands, olive oil into the bowl, even just fliping it and let the gravity do the job...but everytime the same happens.
Usually I just divide the dough and I shape it right away into the proofing baskets; but I've seen so many videos of people taking the whole dough without effort from the bowl for pre shaping that I just can't let it go.