FWSY Pure Levain Sticks to Banneton
Lately, I have been baking Forkish's overnight country blonde/brown recipes, and I am having trouble removing the loaves from the banneton.
The loaves have seemed fine up through bulk fermentation, they shape well (slightly sticky but manageable). I then put them in a banneton for 4 hours as instructed.
Forkish says that the finger dent test does NOT work for pure levains, and that his experience is that 4 hours is better than his initial schedule of 3 hours.
At this point, when I go to remove from the banneton, they get stuck and end up tearing when I try to remove them as delicately as possible.
I am guessing they are overproofing in the banneton, but wondering what I should try first?
I have thought about using rice flour in the banneton as some people have suggested, but I've baked dozens of instant yeast and hybrid recipes and never had a problem, so I don't want to hide any larger issues. Other thoughts:
1) shorten proof
2) shorten bulk fermentation
3) something else?