Hope someone may have some suggestions on things I could do to improve my sour dough bread. I was given a starter last year and have been making bread ever since. I feed my starter with rye but I make my loaves with white bakers flour. The taste is great but I don't get the 'holes'. I kick off the starter (100% hydration) the night before with a feed of rye flour and warm water and put in a warm spot. In the morning I mix up warm water, starter and flour and autolyse for half an hour then add my salt. I knead for about 6 minutes until the dough comes together then leave in a bowl in a warm spot covered for 6 hours. Take out and stretch and fold to knock down. Return then repeat the knock down two hours later. Then i take out and place into banetons and cover. The bread rises beautifully but when I turn out the bread onto the baking tray it deflates. What can I do to stop this deflation at the time I am ready to bake? When I bake I am happy with the crust but not the lack of rise and lack of 'holes'. Sorry no photos but you get the idea.