Why is my proofed sourdough so floppy when I take it out of the banneton?
Why is my proofed sourdough so floppy when I take it out of the banneton? It's risen nicely but when I turn it out I feel rushed to get it in the oven before it flattens out. It feels like it's trying to crawl off the counter. Is it water content? I've made Tartine's rustic loaf more than a few dozen times but it always feels like it's not sturdy enough. That said it cooks well and tastes great but it's hard to score as it's so soft and billowed.