Is this a REALLY TERRIBLE idea?
I made a starter from the water of boiled potatoes, flour, water, and yeast, a couple of weeks ago, and I've been baking bread almost every day. One issue I have is getting the dough out of the brotform after the second rise. I'm using plastic brotforms, because I'm in Hong Kong, and I'm worried that the intense humidity here might make natural fibre brotforms more likely to get mouldy, since mould is the constant enemy here over summer. I've tried flour, oil and flour, and a floured teatowel, but I still lose a bit of volume when I transfer the dough from the brotform to the parchment on a board to the baking stone.
I have an idea, but since I can't find evidence of anyone else doing it, I'm worried that it might actually be REALLY SILLY. For the second rise, what if you were to place the dough seam-side down directly onto parchment, and then fold the sides up and use pegs to construct a basket, forcing the dough to rise upward? I'm imagining you could just undo the pegs and not need to do any transferring of the dough except straight onto the baking stone.
Please tell me if you think this is terrible!
:)