HI PJH, the bread I made after I added too much flour to the Lalvain du Jour French Sourdough starter turned out fine. When I converted the starter to a dough, I just added the smaller amount of flour that I should have used. Now, my new question. Remembering that I'm using KA's recipe for Lalvain du Jour French Sourdough (but I used 2oz of rye this time for a slightly stronger flavor,) is anyone struggling with the transition from couche or bannetone to the peel and hot stone? The first time around I used a very well floured bannetone, but it still stuck, and there was slight deflation as it went onto the parchmented peel. The second time (today) I tried a heavily floured dish towel, and the sticking was much worse. Plus, this raw dough likes to s-p-r-e-a-d if it's not supported, so right away on the peel I've lost some height even if it hadn't deflated some! Although I like baking it on a fiery hot stone, I'm wondering if I should be giving it that last rise and baking it in some kind of oven-ready pan. Would the crust be less crunchy? Would I get better oven spring? It's VERY crunchy, so a little less crunchy would be okay, but not much. And big would be great! Thanks again! It sounds like you have 2 things going on. First, your description of your dough sounds like it is too wet. Even with precision measurement, dough consistency must be determined and adjusted by hand. If the dough is so wet to adhere to a well floured banneton, it is too wet. You will need to either add a bit of flour or a little less water at the final dough. Next, a collapsing loaf at transfer may be an indication of being over risen. I suggest checking the rising loaf with the "dimple" test. To test the process of the rise, press your index finger into the side of the loaf. If the loaf holds the dimple, it is ready. If it pushes the dimple out, it will need more time. If the loaf deflates, it is over risen and will require delicate handling at transfer. Baking in a loaf pan will definitely change the loaf, as you will be baking at a lower temperature. Frank @ KAF.

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