Cannot pre or final shape - NEVER get the smooth tight surface
I’ve been hacking away at sourdough attempts for many months. I can NEVER get tight, smooth skin I see in all tutorials on shaping. Today failed again, with a sticky ball of dough I could barely control. I end up dumping it into a stone loaf pan and I’m sure Ill get the nearly impenetrable crust I usually get. I’m beginning to wonder if I’m constantly over-proofing the dough. It seems that nice tight skin is what will make a decent crust.
I believe the dough to be 66% hydration as follows:
it sat on the kitchen table for about 12 hours. I then put in the fridge for another 8 hrs. This SEEMS like it sat way too long.