Losing Shape from Banneton to Baking Stone
I've learned so much from everyone in my journey to make perfect sourdough. But I have two unanswered problems:
1) If I keep my dough at a high hydration level (in order to perfect the crumb), it sticks to the sides of my banneton. It doens't matter if I use my wicker one or linen lined banneton, whether I flour the sides or grease the sides, the dough sticks and won't come out...
2) If I am able to get the dough out unscathed, it always seems to collapse and never rise enough again. The bread still tastes wonderful but I wonder if I am making my loaves too big, so the dough cannot hold it's shape. My loaves are typically ~12 inch round loaves.
How can I use my banneton to create a well risen loaf that holds it shape when turned out onto the baking stone?
Thaks for any suggestions!