Problem with dough sticking to liner / basket
So, I've recently bumped up the hydration on my loaves a bit. And the resulting crumb and crust are excellent. But the dough is sticking to the cotton liners of my banneton baskets; it also sticks to the banneton baskets themselves, without liner. I am only able to detach them from the liner with some difficulty as the basket is upside-down over my combo cooker. As a result my loaves come out flatter and less risen. Very frustrating for what is otherwise an excellent bake.
Here's the recipe I did today that resulted in a very clingy dough.
Leaven: 39g starter, 237g water, 191g flour (overnight)
Dough: 674g water, 1178g flour, 4tsp salt
Mixed dough with leaven, autolysed for about 45 minutes. Did slap-and-fold on the counter for about seven minutes. Placed in large ceramic bowl and covered with cloth. Bulk fermented for a little over 4 hours, with S&F every twenty minutes for the first hour and forty minutes, followed by three more S&Fs at half-hour intervals, then resting for the rest of the time. Divided dough and shaped it into boules, placed it in heavily floured linen-lined baskets, proofed for a little under 2 hours. Rose very nicely in the baskets.
I read somewhere that underdeveloped gluten can be much stickier, so in this recipe I actually *added* a few S&Fs from the last time. Still, it stuck quite strongly to the liner.
Any suggestions? More slap-and-fold, more stretch-and-fold, longer bulk ferment, etc? Is it possible I'm not shaping my boules tight enough, with less surface tension = stickier dough? Help!