Fougasse (without a peel)
So, I just tried my hand at making fougasse. It's a very, VERY easy and simply hearth bread (just white flour, water, yeast, salt). My problem is how to easily transfer the fougasse from countertop to the oven baking tray without a peal. I'm not about to buy one. I hate accumulating stuff and much rather use what I already have or modify a technique :) Any suggestions on how I can transfer the fougasse then without its leaf-shape all mishapened?