I baked my first sourdoughs this weekend and for taste the breads were great. My question is how do I maintain the shape of the loaf after proofing? For my first loaf, as soon as I remove the dough from my basket an put onto a baking stone, the dough spread out and though it did rise, was basically flat.
My second loaf, baked this time on a baking sheet, did rise more in the oven, but the dough still sreadout.
My third and final for the weekend did the same. As soon as I remove the dough from the basket it loses it shape. HELP!