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Reduce proving time, prove in your larder or pantry, use cool water and possibly reduce hydration.
You could also try standing the bowl with the dough in a bowl or tray of water. As the water evaporates it will reduce the temperature of the water that remains.
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I've found rice flour in the basket is by far the best for no sticking, speculatory guess at the lack of gluten in it (?) - either way works great!
dancing james
.Rodders
@Tijmen
Struggling with the high temps, everything seems to be overproofed.
This one stuck to the banneton which didn’t help either, I switched to a round one that doesn’t have a fabric liner. Covered it with plastic wrap which kept the condensation in, rookie mistake I guess.
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