I've started baking a few monts ago, but only made my first sourdough last month. I am now on my third batch and I find it very difficult to slash the dough before putting it in the oven as the dough is very sticky. As a result, the oven spring is not as great as it could be.
I understand that the stickyness may be due to the high hydration of the dough, but I like the soft consistency it gives. Ideally, I would like to keep working with this hydration dough. Do you have any tips on how to better slash them?
I have been following the recipe in Bourke Street Bakery book:
202.5 gr of starter
382.5 gr of flour
200 ml of water
10 gr of salt
Any tips would be welcome! Thanks