Post banneton troubleshooting
Hello, I'm baking sourdough every day in the cafe I work currently, our starter is pretty young 1mo, but fairly consistent, doubling and a bit more on a 12h overnigth cycle on the refrigerator. I'm using a standard 65% hydration full bread flour recipe that gets kneaded by machine half way and is finished with a few strech and folds. Bulk fermented with folds every 45 minutes for 4 hours then divided and shaped into oblong bannetons, left to cold ferment in the same refrigerator where starter feeds for 17 hours. Usually, not always it grows to about 1 cm from toppling over the banneton, when I flip it on the baking sheet the dough tends to fall to the sides. I do the regular cut and it goes into an oven with maybe too much steam (tray with boiling water). It grows significantly a lot sideways, I'm looking for tips to get more height out of my loaves.