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Attached is a picture of my most recent sourdough loaf. I’m VERY happy with it as this is probably one of the best ones I’ve made, and the second one in my new home! However I feel like once my loaves are done proofing and I take them out of the bowl to score before baking they kind of flatten out at the sides. The dough doesn’t really hold itself up. Then when I place it in my hot Dutch oven it does the same, kind of flattens out making my rise while baking not as tall or round. What do you think would improve this? Crumb structure, holes, flavor and everything is great. My starter practically triples in size every feed. Is my Dutch oven too big maybe? Too much space and therefore it’s flattening out?
TLDR: when removed from proofing bowl my dough flattens a bit making it not as tall and round of a loaf. What do you recommend to fix this problem?
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