Hi. I've been making sourdough for the past 18 months. I use Dan Lepards book and I make a couple of loaves every weekend. I prove my loaves in Bannetons but I just can't stop the loaves spreading when I turn them onto the hot tray. I have tried turning the dough and working as fast as possible. I just don't know how commercial bakers do it - I see pics of rows of loaves sitting on a peel waiting to be put in the oven with what seems all the time in the world - and they dont spread - the sit up tall! How do the do it. When I buy my favorite loaf (Daniel Chirico) it is moist and chewy with nice large holes - and it seem like it has been proved in the upright position. To get the holes I need a wetter dough but the wetter it is, the more it spreads. Any new suggestions?