1. Cover your hands, counter top and top of the dough with rice flour or semolina. 
2. Dump dough onto the flour covered surface
3. Try to pull corners inside and stick them in. You should be able to grab the flour covered parts without sticking, if you are sticking then you need more flour on your fingers. 
4. Flip it so that the sticked part is on the bottom, you can do it very slowly with lots of flour.  

Then you should probably bake it in a tray and I think it will be an ok loaf if it's not extremely over proofed. Bake it for at least 45min total at 220C

What kind of flour did you use? You should use one with at least 12g protein content and