I bake my own bread with Livio Madre, mother yeast from Italy. The dough rises for 11 hours at room temperature and then another 12 hours in the refrigerator.The dough in the baking mold is completely normal then, but when the bread is in the oven, it spreads out and doesn't hold its shape. What am I doing wrong?
Please post the complete recipe/formula for the whole dough.