Couche Dampness
Focusing of late on sourdough batards (pain au levain) and baguettes, I wonder if someone can help with transfer issues.
I have had problems of outright sticking (the dough needs to be pried from the couche in order to turn it in preparation for transfer to the baking stone), and a woman at the King Arthur Flour bakers hotline said not enough flour. Today I floured the crap out of it, and while the dough wasn't anxious to flip, it did not seriously stick. However, after the loaves are removed, the couche is quite damp -- much damper than I have experienced at the KAF bakery in class.
So, OK, I am in my home and not a commercial bakery, but it's not excessively humid. I have been proofing in my upper oven on the proof setting (my lower oven is for baking), and perhaps it just traps too much humidity? I've only recently been baking these types of breads regularly, since I really want to get some consistency going, but I recall from years past this has been a wintertime issue as well.