I've made the No-Knead Crusty White Bread in a dutch oven on multiple occasions now and have always had generally great results in terms of flavor/crispness, but one issue I'm having is with shape. I find that the dough is extremely sticky, and it's impossible to maintain form when I transfer it from pre-baking rise into the dutch oven. If I grab in my hands -- even floured -- it will tend to stick. And even when I use parchment paper and try to do the flip step described here, it will stick and I'll actually lose some of the dough on the parchment paper. I am reluctant to mess with the flour/water ratio in the underlying recipe since as I say the flavor/chewiness is great. Any other suggestions? Thanks!

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