I still can't shape. What is wrong?
I know I must come across as the world's worst amateur - frankly I'm embarrassed to continue posting - but my attempts to improve my bread shaping are coming to a complete dead end and it's driving me nuts.
I still don't understand what I am doing wrong?
I have tried, and tried and tried and tried again to shape batards, boules, baguettes and to no success. Yes the shape seems to be good for about 5 minutes but quickly drops into a flat pool-like mess EVERY time.
I have used different techniques (one demonstrated on video by ?JMonkey? or Floyd? one I have read in'bread science' and also the guidelines in BBA) - still no success.
I am developing as much tension as I can, the gluten development looks wonderful (passes window pane - not over-kneaded as far as I can tell). I am using spring/mineral water not tap water as I was advised that this might be a problem by someone in a previous thread. I make sure I let the preshape rest before the final shaping.
BUT...even a basic boule shape will not hold and ends up a flat disc within half an hour of proofing.
All this with a basic, fairly easy to handle 60% hydration dough???!!!! Annoying doesn't come close to describing my frustration right now.
The only way that I can get anything to vaguely stay in shape is to try a makeshift couche (which usually turns out a disaster because I'm using a cotton tea towel which sticks to dough like crazy) - and doesn't address the issue that the shape I'm turning into the oven is completely weak and limp AND IMPOSSIBLE TO SCORE.
It has all the hallmarks of overproofing - but how can this be if the shape reverts to a limp state after half an hour (often less)??
What am I doing wrong????!!!!!!! Please help