HELP! - how do you get the risen baguette off the linen cloth??
Hi there, first time poster here - I'm a relative new comer to home baking but am knocking out some pretty good hybrid Sour-dough loaves (100% hydration, 2-3 gms yeast to 500g flour) I've recently decided to give baguettes a go and am reasonably happy with the result of the crumb, crust etc, BUT I can't find any information about getting the risen baguette off the linen cloth onto the tray with any resemblence of the gorgeousness it had on the cloth. I have been lifting them off, which results in a deflated fatter middle and elongated ends. It puffs up nicely in the oven but looks more like a long oval loaf than a classic long skinny baguette :( Rolling them off onto the tray seems logical but how do you do that when there's more that one baguette? I am using a floured linen tea-towel not a proper cloche, so its not as sturdy as I imagine one of those would be, but nevertheless the successful transfer from one to t'other still remains a mystery to me - any ideas?? THANKS!!
ps any ideas on how to make the most of this incredibly lush site? I'm full already but am sure there are so many hidden delights and maybe even an answer to this question....