I would like to let my breads rise on a baking stone and place this in a pre-heated oven when the loaves are ready to bake.
Would this work OK? I only wonder because I usually read that baking stones should be pre-heated too.
What happens to me rather often is if I let loaves rise on a peel (on top of parchment paper) and then as gently as possible slide the loaves from the peel to the pre-heated baking stone, they often fall 20-40%, even though they pass the proofing tests. This happens with many recipes.