Dough Spreading Out After Proofing
I'm very much a beginner with bread and have been having some struggles with my sourdoughs. I'm using 75% hydration with strong bread flour and a very active starter. After the autolyse of 30 mins, I do 4 stretch and folds, then a bulk ferment until it doubles in size, then shape and proof in a banneton.
However, after I transfer from the banneton into my Dutch oven, the dough kinda flattens out and spreads. It still rises in the oven, but because the dough is spreading very wide and not retaining the boule shape, the loaf is a lot longer and flatter than it should be.
Is this an issue with my shaping and a lack of tightness in the dough before I transfer it to the banneton? Or are there other issues that might cause this?
Thanks for all your tips and suggestions.