Need some help trouble shooting! Getting tension in my loaves during shaping has been very difficult for me to achieve. I’ve been following Martin’s recipe at the end of this post and my dough is very loose and wet. When I do the shaping (I’ve watched Martin doing it on the KAF Facebook page and read what you’ve referenced here) I just can’t seem to get my dough to create any tension at all. I’m wondering if something else is off? Is my dough too wet? My house too warm? When I bake my loaves they don’t rise enough. I have a mature starter and excellent rise in the fermentation process, so I’m thinking my problem is shaping and dough surface tension. Any help would be much appreciated!

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