Any tips on strengthening the dough so it holds its shape and doesn’t spread out after turning it out from the banneton onto the peel? I’ve tried shifting from 83% hydration to 80% and used non-shifted flour from a local bakery here in Portland, Oregon, and both helped a little. But still, the dough doesn’t hold its ball boule shape. I’ve watched endless videos about shaping a ball and have felt confident about strengthen putting into the banneton and into he fridge overnight only to have loaf after loaf flatten. Any advice welcome! Thanks!

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