Handling wet dough

[CanuckJim]

Jim,

The Corian sheet is portable. Scooped it from a job. It was custom made for one area, but plans changed, so it was junked. The flour, both above and below the dough, becomes incorporated into the wet dough, so there's no discernable flour layer in the finished bread. In effect, the yeast eats it all. What you want to do is use just enough flour so the dough doesn't stick to the Corian or you. High hydration doughs are very forgiving in this way, unlike, say, a hearth bread, where excess flour will affect the end result.

Jim