Losing my shape!
Looking for advice from any of you great shapers, out there.
I have a consistent problem no matter what formula I use. I proof to the shape I want and then, when I move my proofed dough onto my peel, it just starts to spread. From there onto the stone, and more spread!
My bread's good, and the crust and crumb are lovely texture and yummy, but I can't keep a shape to save my life.
What should I try?
Thanks, to all, in advance, for your ideas.