I know I saw a few comments about this on a no-knead thread, but I cannot come up with the right search terms. So here goes: I'm pretty experienced as a bread baker, and generally I have let bread do its final rise on parchment dusted with corn meal, then I transfer the dough to a peel and so on for baking. The no-knead bread approach uses a rather wetter dough, and I decided to try the recommended approach in the recipe: letting the dough rise between two "tea towels." (I used things called flour sacks, given to me at Xmas.)
Anyway, the dough stuck like crazy, although I had worked in copious amounts of flour. I imagine that I can wait till the stuck dough dries and then crack it off. But what's to be done next time?