I recently started baking sourdough bread.
The bread below it’s a Vermont Sourdoughs with 10% WWF from Jefrey Hamelman’s book. The taste is very good and the bread keeps its moisture up to a week. The only thing that bothers me is that the dough gets dry after proofing and scoring is a little difficult.
I use wood pulp bannetons and I dust with 85% wheat flour.
Can you please give me some advices to get a better result.