Transferring High Hydration Dough from Dough Tray

[mikewp318]

Any tips out there for transferring a high hydration / long fermented dough from dough tray to counter? I had some beautiful dough tonight that was totally deformed from this process (e.g., spilled off the sides of dough tray scraper, folded over itself around edges, etc.). For a noob like myself this kind of dough is hard enough to stretch out when starting form a perfect circle, but when it's all out of alignment and folded over itself from the transfer I don't stand a chance!

Here's the dough tray I have btw...

https://www.amazon.com/gp/product/B00449IEM4/?tag=pmak-20

[The Dough Doctor]

While it can be done, I think as a novice, working with high absorption and long fermentation doughs you would be much better served using individual dough containers that have been lightly oiled.
Tom Lehmann/The Dough Doctor

[mikewp318]

Great idea! I will definitely try that going forward. Thanks.