No knead, no touch bread

For the longest time now, maybe six or seven months, I've been making the no-knead bread without touch the dough with my hands and without adding any extra flour to ease handling the dough.  Formerly, I'd flour my hands to fold the dough once, flour my hands again to transfer the dough to a floured proofing basket, and flour my hands again to drop the dough into the baking pot.  Now, I just use a wetted spatula to "fold" the dough and to coax it into the baking pan.  I haven't noticed any difference in the quality of the bread, except that I'm not eating roasted flour with my bread.

This works with sourdough no knead bread as well.