Sourdough Not Releasing From Bowl
When I bulk ferment my dough, it is usually really sticky and wet.
I tried the recipe in this link a few times now (without the cranberries) because it uses a lesser hydration than I usually use. Anyway, the recipe bakes up well, but if you watch this guy's vid, you can see how cleanly his dough releases from the bowl before he shapes the loaf.
I have to use a scraper to gently release the dough but there is no way it will come out the way his dough does. I asked him about that but he still has not answered so I am wondering if anybody has advise for me. How the heck does is dough comes out so easily and cleanly? I'm amazed that my bread turns out at all given how i massacre the dough getting it out of the bowl.