I have had a couple of recent experiences of dough sticking to the proofing linen and becoming very difficult to transfer into my dutch oven(le creuset casserole pot) . Is there any technique to help aid this process? The linen was well floured and the dough was coated with some corn meal. I was experimenting with a tartine country loaf, but I had run out of wholemeal flour and used an higher percentage of strong white. The dough needed less water, but I had added the amount I would for a wholemeal mix. So I was working with a very wet dough. The resulting bread is delicious. It has a great texture, good crumb and crust, good colour too. But the dough stuck badly and then when transfered it also stuck to the casserole pot and after baking I had to jimmy it out causing some asthetic damage/hacksaw Jim Duggery.
Are there special techniques to use with high hydration loaves?
Afgter final shaping I rested it in the fridge for 8 hours then left it out over night to proof. The top of the dough was very wet in the morning. Would it have been better to leave it uncovered? Does a covering of silver/aluminium foil lead to excessive condensation? I've used clingfilm/surround wrap before and had less moisture on the top of the dough.
Thanks in advance!