Hi all

I'm pretty new to this and have only baked perhaps a dozen loaves.  I'm struggling a little bit with my crumb, but that's the subject of another thread entirely.

I am currently trying Anis' baguettes recipe but I fancy making it into a boule (sacrilege, I know).  It's a reasonably wet dough (I think I calculated it to be about 70%) but it feels a bit wetter, quite sticky and very extensible - I'm using a new flour with lower gluten (c. 10%) so that may well be why.  As such, I'm not sure how easy it will be to score and whether I might end up deflating the boule (I have 600g flour so it's pretty much 1kg of dough).  Am I trying for something which is just beyond the feasibility of the dough?  Would I be better breaking it into two, smaller boules and perhaps using a flat-bottomed round container to hold the dough in the oven?  (I've done this before and got a very nice shape to my boule, even if it wasn't freeform).

The other thing I've thought about trying is scoring it before the end of the final proof.  I will be using a large oiled & floured bowl for the final proof so in order to score it this way I will need to invert it out of the bowl then score and wait for the rest of the proof.  I suspect, given the extensibility of this dough it will "ciabatta" on me and just flatten out.  Hence the thinking of using a container (and dividing into two, smaller boules - I don't have a flat-bottomed container large enough for the full dough quantity).

Sorry for asking such dumb questions but hopefully that's what this site is for!  Thanks in advance...