Having trouble getting my breads from the final rise into the oven, onto the baking stone.
Especially the "wetter" breads, had one collapse on me and it never rose nicely in the oven.
Is there a technique for moving them?
Is it okay if they collapse, will they re-rise?
Was the oven to hot and the outside baked to fastto aloow any rise, should i do more steam, or wet or brush oil/butter on top before baking? To allow the crust not to form as fast. Maybe back at lower temps.