My latest problem... I am using the beginners recipe 500/330 with a 60% hydration starter (I feed it with 100:60 flour:water, that makes it 60% right?). When I turn the dough out onto the peel ready for the oven it spreads a bit losing its ball shape. It's also very hard to slash, even with a stanley knife (razor knife) the knife pulls and tears the dough, leaving it mishapen.
I am currently doing my final proof in a towel-lined colander or bowl. Using Farinams hydration chart it comes out at 65%. What sort of range of hydrations do people work with. I am wondering whether a bit less water might help?
Also, this current loaf has stuck to the oven stone