For the life of me, I can't figure out why my dough is losing shape when I remove it from the banneton.
It's driving me NUTS! I never used to have this problem. I've been following this recipe to the letter. It used to work just fine. Now, when I take out the dough from the banneton, it starts to lose its shape and splays outwards. I have to rush super fast to slash it and toss it in the oven. It rises really well, but not as good as it could if it kept its shape. I have no idea what it could be. Typically I take the dough out of the fridge and wait 1:30 before putting it in the dutch oven. I use high gluten high quality flour. My starter more than triples. Please help me. :( Thank you so much!