I just made these today using bread flour instead of vital wheat gluten and subbed mostly starter for dry yeast. They turned out amazing! I was just wondering, most baguette shaping videos require a dry surface on which to shape. However, this recipe says to oil the rising vessel. So my question is, should I put less oil in the bowl (or maybe more solid fat like butter vs olive oil) for easier shaping once rising is done? The dough has a difficult time sticking to itself when it's been oiled in the bowl beforehand. Thanks :)

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