HELP - problems sealing dough
The great majority of times my dough doesn’t seal very well. This issue has existed for as long as I can remember. Only the tiniest amounts of flour, if any at all, is used during the preshape and shape. The sourdoughs are most often 72% hydration and above. I have no idea why the dough won’t seal well and have tried for a long time to figure this out. I’ve watched countless shaping videos, tried every kind of shaping method available, tried cinching and stitching. For the life of me I can’t get my dough to seal like demonstrated on the videos.
Sure hope someone can solve this one for me.
Here are a few images. NOTE - the dough in the banneton was floured after shaping to prevent sticking to the bag. It is sealed, but the second image shows how the folds will separate once it relaxes.