Tartine without Dutch Oven - running away?
I've recently bought Tartine Bread book, and am trying the basic sourdough loaf
The stretch and fold seems to go fine, though I have needed to use a bit of flour for the pre-shaping / rough shaping, and for the final shaping. The final shaping seems fine - quite a nice ball! I've then proofed this in a linen-lined basket and it rises OK (if not that much). The proof time feels short to me - I've poked it to the stage when it doesn't spring back fully...
The problem is when I turn it out - it loses all its height and makes a bid to ooze off the peel! I've almost no time to score it, it's such a rush to get it onto the baking stone before it completely flattens (last night it tried to ooze off the stone!)...
The bread rises beautifully in the oven, the crumb is nice (if a bit over-proofed perhaps, with a bit of a flying top), it doesn't break through the scores much, but does rise upwards - however, it is still quite a low profile
I tried reducing hydration a bit last time - and if anything, it oozed more! I'm using quite a high gluten flour (Waitrose Canadian Spring)
Any suggestions please?