What is the easiest way to transfer dough from couche to breadboard for loading without deflating?
youtube. practice and confidence. https://www.youtube.com/watch?v=Hpk0R5tR-pw
i actually practiced many times with my cookie sheet (one side is angled, the other edge is thin and flat) and a rolling pin before i tried with the baguette.
i don't have a transfer peel, but i've seen some folks use variations of a board with different thicknesses.