Transferring shaped dough can be tricky, especially with a wetter one like this. You'll see that we've actually chosen to shape and bake our loaves on parchment, which helps us avoid the transfer issue entirely. Another option is to use a baguette transfer peel (http://bit.ly/2flHTAX), onto which you can turn your loaves one at a time, and then turn them back onto your baking surface. This tends to make for a smoother transfer too. Hope this helps! Mollie@KAF

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