I proofed two batards last night in the refrigerator on a couche (homemade, I purchased duck cloth and hemmed the edges, foured it and keep it in a plastic bag with two cups of flour. I roll it around every now and then to keep it floured. Anyway, for the first time the loaves stuck to it like super glu. I managed to take a razor and gently peel them off. I will post pix later. I then took the razor and gently scraped off the stuck dough. Question (hours later) should I shake it out and then wash and try to re-flour or just reflour and leave it alone.

Thanks,

Eli

hi,

i've ordered a baker's couche from KA and am wondering if anyone can give some pointers about transferring the loaf onto parchment paper after it has risen.    i'm assuming it rises with the seam side up and that you roll it onto the parchment paper in order to bake it.   but it sounds clumsy to do and would love any pointers or advice from people who do this alot and what works good for them.   thanks,

david