Moving risen batards to parchment paper--HelP!!
Since this is only the second time that I have added something to this site, I may not be adding this note to the right place. If not, hopefully I will find a better place next time. First I love this website. I am an artisan bread hobbiest, have been playing around with sourdoughs for quite a while, and find the information here both interesting and helpful.
This afternoon I was busy following all the instructions for making Maggie Glezer's Columbia loaves. Almost every step went well- My starter was very active and the final dough rose nicely. But then I needed to transfer my two batards rising on the linen couche to the parchment paper in order to put it in the oven for baking. In doing so, I compromised the shape of the loaves, and also deflated them somewhat too. (It is possible that I did let the bread rise a bit too long, since it was rather airy.) So what is the best way to transfer risen loaves from a cloche? Or is there a better way to accomplish the same thing? I do own a perferated bagette pan, that perhaps I could let the finished dough rise in next time. Can anyone help with this? I would appreciate any suggestions. Thank you.