I have been baking this Ciabatta bread recipe (got it from this forum) for 2 years now and I would like to eliminate one problem.
After the first rise, I empty the dough on my floured counter, cut it into 4 loaves, spray them with oil, dust them with lots of flour and I let them proof for about 45 minutes. Then I bake them at 500 F.
All is fine so far but since the dough is very sticky, the flour at the bottom and top of the dough sticks to the dough and this flour is not baked even at 500 F. Worst, since the dough is also like a jello when I transfer it to my baking dish it folds in several places and within the folds I get the same unbaked flour.
When the baking is done, I scrape all loose flour but the flour trapped within the folds is impossible to remove. Is there any way to avoid having this unbaked flour?