Shaping wet dough can be tricky. Adding flour to the work surface can help but it makes the bread drier. So I like to use oil. And when using wild levain sourdough as the sole leavening agent one should handle the dough as little as possible. So "cheating" with parchment can actually reduce the amount of handling that baguettes require when using a transfer peel. <br /> I have been experimenting and this process is my best solution so far. <br />[I will be finessing this and adding pics soon.]

Share: