I've been baking bread for 3 or 4 years. I recently bought a nice banneton, but despite my enthusiasm I keep finding that things fall flat - literally. I turf the proved dough out of the banneton and it just spreads out into a puddle. It doesn't seem to rise much either, so I end up with frisbee bread - most frustrating.
I think this is probably mainly to do with shaping. Shaping is like some kind of inner mystery of yoga to me; I have no idea what it is I'm trying to actually get to. I just fold the bread over itself a few times until I get frustrated with it sticking to my fingers, then I stick it in the banneton.
I guess I'm looking for a mixture of moral support, suggestions of tips and maybe some advice on shaping technique. But I'm not really sure. Fire away!