Drying Effect of Banneton
I have read some posts saying that a lined or floured banneton/proofing basket/couche will dry the surface of a wet dough to some degree. Will this drying help a proofed wet dough keep its shape when transferring it to the peel/baking stone?
I am getting a little better working with wet doughs, but my 80% hydration/60% whole wheat boule still spreads when I transfer it. I mix in the KitchenAid to a windowpane, fold a couple of times during bulk fermentation, bulk ferment overnight in the fridge, preshape with a tuck-and-turn (the dough spreads a bit during the 20 min bench rest), and shape with folds and then tension pulls. I proof 3 hrs at room temp in an oiled stainless steel bowl. At the end of 3 hrs the dough has risen and is still making some gas bubbles. But it springs back slowly with a poke test. And it spreads on the peel and doesn't have a great oven spring.
Another symptom, maybe, is that a nice sharp lame is ok for the first score, but really drags after that.
I'm open to suggestions for holding shape, scoring, and improving oven spring.
The crumb is pretty open, the crust is crusty, and it tastes pretty good. But I would like a higher shape.