Dough too wet after rising in banneton?
Hello, have been fairly strictly following Tartine book for a year now, and getting results I think are great.
It is 75% hydration but when ready, dough is fairly firm.
Once the dough is in the floured bannetons, I leave it overnight in fridge and bake next day.
(They rise a bit in there.)
Usually they come out of the banneton slowly but surely and cleanly.
Last bake, I let them sit on the bench (warmish day) for 4 hours to bake same day.
They rose a lot and spilled over side of banneton.
When I transferred to cooker, about 1/4 of dough tore off and stuck in banneton.
Cooked Loaves were quite flat, about 1/3 usual height.
I am guessing the bench fermentation was too much? More than usual.
Not enough flour lining bannetons?