Lately, I make 2 loaves a week using this method. This dough is very
wet, so wet you don't "handle" it like a more traditional dough. I
would never think of trying to use a peel with this dough. There are
numerous videos on-line you can watch to see how this dough is
handled. I use a technique where after the 18-24 hour ferment, I
stretch and fold the dough then place it on a piece of parchment
paper (about 18 x 18 inches). I then place the parchment paper and
dough in a colander for the 2-3 hour rise. I then lift the parchment
paper and dough out of the colander and place the whole thing in my
preheated vessel, cover and bake.