loaf joggling

Pablo, parchment paper is the way to go! A little cornmeal for crunch then slide the whole shebang onto the very hot stone. Today my sourdough loaf was wetter than usual so I sprinkled the cornmeal onto the dough in the banneton, tipped the loaf onto my hand and then onto the parchment. The stone was well preheated to 500* and the loaf was covered with a big ss mixing bowl for the first 20 minutes with the oven turned down to 450*. For more about this technique check out "Susan's sourdough" or even "Susan's magic bowl". Welcome to TFL - I live on Whidbey Island and hope to visit B.C. one day, A.

Comes in rolls or sheets.  Very handy for other baking needs too.  When a sheet of this is between the dough and the peel, it works great.  Leave the dough stuck on the paper.  I sprinkle loaves with oatmeal or just flour, it can be dusted off after baking easy enough with a little brush over the sink or over the back porch.  (or save the browned flour for soups, sauces and such)  If your loaves are deflating too much, you might want to consider shoving them into the oven sooner, like 15 min sooner. 

Oh, if a loaf is stuck onto parchment paper, it's stuck.  Halfway through baking it just slips out if you so desire.   Transferring dough from one sheet to another (in dough form) is very awkward so once you place it there, leave it on it for baking.

Mini O

I use plenty of coarse semolina on a wooden peel and find the loaves slide quite well onto the oven surface.