ciabatta - problem with dough sticking to oiled container and flipping the fully proofed dough
This has been my third attempt at baking this ciabatta. but I kinda made mistake every single time. Its really freaky when it comes to a wet dough like this. I have 2 issues that keep coming for the last three bakes, they are:
1) After overnight Bulk Fermentation, the dough sticks to the side of an oiled lock n lock plastic container. When I invert it out, it RIPPED in half. I suppose most of the big bubble disappear with this accident. Any suggestions on over coming this problem?
2) I divided the dough on a well oiled wooden board and putting it on a floured parchment paper for second proof. When its ready for the oven, I flipped the dough its sort of sweaty, not sure if its the oil or sweat from the dough. Any suggestion on flipping the dough and prevent it from sweating?
Heres the Latest Bake
From the Second Bake First Bake
As we can see from the pictures All of them are lack of Super big holes that gives this bread the super high crust to crumb ratio.