I suspected this was a bad idea to start but decided to give it a try anyway. I had a batch of bread dough that had been in the refrigerator a bit too long, and from experience knew the dough would be a little loose and sloppy. I used plenty of flour and a banneton that Amy gave me. After about 45 minutes, I went to turn out the dough. See the horrific results below. What a mess to clean up, too.
- Boule (Artisan Bread in Five Minutes a Day, p. 26)