Bubbling mass in the banneton?
Have been trying pretty hard to get where I want to be with the sourdough. Novice assistance required please.
Whatever the recipe and timings I seem to end up with a bubbling slack mass in the banneton which requires 'pouring' out onto the baking paper as its going into the oven.
I've tried messing about with the quantities of flour and water into the mix but eventually end up with the same bubbling slop which sticks to the sides of the banneton.
I know that I could just make it much drier but my aim is to end up with a very open crumb as we love the bread we have at a bakers in France and it seems that to get an open crumb high moisture is required.
Can anyone help with suggestions as to where I'm going wrong?