A question about proofing and scoring
When I ask this, I'm thinking of the people who spend 10-20 minutes scoring patterns into their dough before baking. But it applies to anyone who makes bread.
How does your dough sit so still on the counter? Lately I've been experimenting with methods to try and produce a more open crumb. Many things seem to point towards higher hydration and very gentle shaping. However, for me at least, the combination of these two things leads to quite a slack dough, and when I tip it onto the counter, it tends to spread out instead of sitting there nicely in the shape of the banneton.
I feel like the only way to control this is to reduce the hydration or shape tighter but that contradicts what I know about getting that elusive open crumb. Those who carve patterns often have a very good oven spring and a nice open crumb so there's something I'm not being told here haha.
Can anyone enlighten me?