I am just wondering what technique should we use in order to have a good oven rise in high hydrations doughs for sourdough breads using wild yeast starters.
You will need to rely on oven spring. The dough is easiest handled if placed on a sheet of parchment for transfer to oven. Do your best to not over proof the dough. It needs to have “plenty gas in the tank” when it hits the hot oven. Bulk Ferment to 30-50% rise. No more.
See this video.https://youtu.be/iR-k1FR_XaENotice how slack the dough is when placed onto the stone.
You may find some useful information in the link below.http://www.thefreshloaf.com/node/61181/tip-have-faith-oven-spring