Sourdough does not hold its shape after final proof + issues with slashing
Hello all. I have been making sourdough loaves for a few years now. Sometimes I bake free-form on a baking stone, and sometimes in a cast iron Le Creuset pot and I have used a number of different recipes / methods. The end result is always good, with a nice crumb structure, pleasing crust and great flavour. My issue is that when I turn the dough out of the well-floured banneton, it does not hold its shape. It doesn't stick to the banneton, but it comes out a little loose. It always rises a bit in the oven so the final loaf is not too flat, but I would like to improve my technique so that it holds its shape before baking. Could it be to do with the shaping (not tight enough?), the proving time or perhaps the starter itself? Or something else? I also have trouble getting a clean cut when slashing and feel the two could be related. I have the same issue regardless of whether I do the final proof at ambient temperature or in the fridge. I would welcome some advice. Thank you.