why is this happening and what can i do to fix it?
i can't seem to get my surface tension right. i have a feeling the dough is too wet, but i'm nervous about adding more flour.
i'm using the recipe for san francisco style sourdough from crust & crumb
i'm at the shape & final proof stage but i can't seem to get enough surface tension. the last time i let it go this way, the loaf fell and it looked a lot like a big, ugly crumpet. i couldn't get slashes, either.
i'm experimenting and trying to get the right "feel" for the dough. it's been warm in the apartment and very muggy today.