Dough not smooth in banneton
I am having issues with the dough getting holes and a rough surface after a couple of hours in the banneton. I am trying Ken Forkish Overnight Country Brown recipe and I do struggle a bit with shaping to create good surface tension. I don't have great countertop so I use a pizza peel to shape the dough. There is quite a bit of hydration as the dough is pretty sticky when I try to shape. I tried both seam side up and down. When I am ready to put transfer from basket to oven, the dough quickly loses shape and it ends up getting flat. Pic attached. This is about 3 hours into the banneton. Any thoughts on the cause of my problem would be appreciated. Thank you.