Second, someone asked about how to prevent both the dough and the finished bread from sticking to either a towel or the baking sheet. Some of the methods I’ve used include:

- kneading and shaping the dough on a floured silpat, then leaving it on the silpat to rise. (I cover the dough with a plastic grocery bag.) When it’s time to either dump the dough into the heated baking pan or move it to a baking sheet, it separates easily from the silpat.

- sprinkling wheat bran or semolina on the bottom of your baking pan/sheet before placing the dough on the pan/sheet.

- when doing the Jim Lahey no knead bread (the one that bakes inside a covered dutch oven), I sprinkle a bunch of wheat bran on top of the shaped, risen dough just before flipping it into the dutch oven.

Hope those help!