Shaping sourdough batards
I generally only make sourdough loaves at home, and I've never had problems with boules; they're very easy to shape and get tight. I've switched to batards, because my partner finds it easier for toast.
Oh the pain.
I can't produce anything particularly well formed, as folding the dough back on itself leads to it sticking to my hands as much as itself. I'm not even talking a particularly wet dough, just 71% 50% wholewheat. Online demonstrations all seem to involve 65% yeasted pillows of delight, rather than a regular sourdough.
If anyone has any advice, it would be appreciated.