Tartine Country Bread Sticking Problem
I'm having some trouble with my Tartine Country Bread recipe sticking to my Brotoform during the final rise. This causes the top of the loaf to stick to the brotoform and tearing. I lose (obviously) all of my tension I've built up during the process and get really tasty flat pancake bread. I've tried about 6 times and each time I've had the same results. Previoulsy I used a less hydrated (60 - 70%) stiff starter and never had this issue. I know the 75% is pretty sticky, but I feel like I've adequately dusted the brotoform to not have sticking issues. I've used just KA White Unbleached to dust. I haven't lined my brotoform with a towel, but I've had the same issue when I lined a regular bowl with a towel. Any ideas? My wife did wash my brotoform prior to me starting this Tartine recipe experiment in the fall, could that cause these issues? Is 50-50 Rice and Wheat flour going to make a difference here? Should I always use a towel with this much hydration?
Any help would be great appreciated.