I'm currently baking a country levain raised bread. Every time I shape it the seam always seems to come apart. Does anyone else have this problem, and potentially a solution?
During my bulk ferment I do lightly oil the dough (is this detremental to shaping).
I shape it and bench it for 15 minutes before final shaping. I do let it rise in a banneton.
Thanks for your help and happy baking,