A question about peels
Hi all, I've been using a stone for baking some of my brotform boules recently which tend to be fairly high hydration (usually around 67.5-70%) and I don't as of yet own a peel. So instead I've been turning out the bread onto a pizza tray with a very slightly lip and then shuffling it onto the stone. The problem is though, that the moment I've shuffled it on to the stone it begins to pool outwards. Even with a good surface tension on a 65% hydration loaf I've had this problem. I've got a feeling it's probably due to me having to be quite vigorous getting the dough off the pizza tray and on to the stone, has anyone had this problem with a peel?