Keep it from deflating
I have read Jeffrey Hamelman's book and Peter Reinhart' book on bread baking and still need some help, I just can't find a good answer to help me. I apologize if this has already been answered, however I couldn't find the thread. After you have shaped the bread for it's final proofing what do you put on the cutting board to keep it from sticking? I'm having a very difficult time moving the dough onto the peel without deflating it. And them from the peel to the stone.