So when you preheat the stone in the oven while the bread is in its final rise after shaping, how does one go about transferring the loaf from where it is rising to the hot stone without misshaping the loaf in the process?

 I love the spring a hot stone gives, but I've only done it with rolls since these fit in one hand and are easily moved from the pan they're rising on to the preheated stone.  I'm afraid if I do this with a loaf it'll lose air and flatten out.