Hi Monica, I does sound like your dough was over-proofed and likely needed a shorter final proof. The fact that the dough collapsed when it stuck to the banneton indicates that it was somewhat fragile at this point. Wetter doughs are more likely to collapse in this way and will also ferment more quickly, so be sure to flour your banneton very well and be ready to bake early if the dough is beginning to show signs that it's losing its resilience. I like to poke the loaf gently with a floured finger and see that the indentation fills in slowly and leaves only a small imprint. If you poke the loaf and it just leaves a print, with no bounce back at all, then you've probably waited too long. Whether or not you needed to shorten the bulk rise as well is more difficult to determine, but I would start by shortening the final rise and see if that does the trick. Barb

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