Handling wet dough breads
I have been attempting the Reinhard Pain L'ancienne with good results except for the cosmetics.
I am having problems handling it since it is a wet dough and end up have to dust lots of flour on it and my hands
also moving it reults in a lot of ugly twists and contortions
The excess flour dusted on causes the surface to have an ugly speckled finish with puddles of raw flour here and there.
Any suggestions on how to get a nice clean looking piece of bread ?