using Vermont SD recipe. Getting good rise in final proof and good oven spring. But dough spreads during transfer from baneton to DO and don't get height I want. Have tried to up my shaping game but still not happy.
Tighter shaping could be the reason, or a too weak gluten network. Try mixing it a little longer next time in the beginning, it should make a difference.
Other than that, it's normal that the loaf spreads a little after transfer, especially after scoring.
You can also cool the dough before scoring and loading in the oven. A refrigerated retard will do and you can also put the dough in the freezer for 20 minutes or so.
You coul also reduce the hydration and/or use stronger flour.
Tighter shaping could be the reason, or a too weak gluten network. Try mixing it a little longer next time in the beginning, it should make a difference.
Other than that, it's normal that the loaf spreads a little after transfer, especially after scoring.
Do you mean the mix (knead) after autolyse or before?
If you don’t mind using this technique, it really works well. http://www.thefreshloaf.com/node/56432/tip-weak-doughs-don%E2%80%99t-have-bake-pancakes
You can also cool the dough before scoring and loading in the oven. A refrigerated retard will do and you can also put the dough in the freezer for 20 minutes or so.
You coul also reduce the hydration and/or use stronger flour.
Danny
Great idea on the cool retard. Will check link too. Thanks!