Proofing High hydration dough in couche or banneton
After I proof my Basilicata-style high-hydration loaves, one of two problems occurs. Either I've floured the couche too sparingly, and the dough bonds to it so that I have to separate it with a knife blade (sometimes with unhappy results), or I've floured too liberally, and the dough carries a thick layer of unincorporated flour that spoils the crust. In the second case, I try to scrape off as much of the extra flour as possible with a blade or a brush, but still the extra flour still prevents portions of the crust from caramelizing, and leaves an unpleasant dusty feel on the tongue when you bite into it. How do you wizards do it?