Bread no holding shape/no oven spring
we are baking sourdough with 75% hydration. Our dough is not holding its shape. As soon as we transfer it into the Dutch oven from the proofing basket it just kind of oozes out.
Im not sure if we need to develop more gluten? We did 6 stretch and fold during our bulk fermentation. It does well during the bulk ferment and doubles in size.
Im not sure what we’re doing wrong!