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@NotThamesWater
I'm having no luck at all with avoiding pancake flat loaves
I'm using 500g flour, 300g water, 100g starter, 10g salt (so ~64% hydration)
Autolyse for > 3 hours
Add starter & salt
Stretch & fold every 30 mins ~ 3hours
Bench rest 30 mins
Shape & banneton
Prove / fridge, depending on when I started
There's loads of tension when I shape, and the poke test suggest that it's proved enough & not too much
I transfer from banneton to dutch oven with greaseproof, and then into a pre-heated oven
And then by the time I come round to taking the lid off, it's flopped.
What do I need to try next?