Newbie--Tartine dough and sticking
Hello. I have recently started my journey into "sourdough-dom" via the Tartine Country Bread recipe. Overall its going far better than I anticipated. I've got a rockin' starter going and have muddled my way through three baking attempts. Fortunately, I seem to be getting slightly more adept each time, and it has yet to be less than pretty darn tasty.
However, here is my consistent "sticking point"--literally and figuratively! After my bulk fermentation and in preparation for the final proof, I get out my bowl(s) and cotton tea towel(s). I have tried varying amounts of flour in an effort to NOT get the dough to stick to the towels on the final transfer into the DO. 2 out of the 3 times I'd say I used a moderate amount of flour, and both times were a disaster getting the dough out of the bowl and into the DO. At least I learned that I get a better rise from a cold DO so at this point I'm not burning myself trying to extract the dough from the fibers of the tea towel. I've ruined the "skin" of all three batches from varying towel-meets-dough issues.
The second time I baked, I erred on the side of a LOT of flour, and it helped, but I didnt like having my finished loaves covered and drowning in cooked flour. Blech.
So, what am I doing wrong? I am wondering if my dough is too "wet" when I am putting it into the proofing basket/bowl? I'm not so good at shaping yet either, maybe the inadequate surface tension has something to do with it? If I spring for a real Brotform will it make much difference?
Thanks in advance for any help or advice!