Proper Loading Technique
Hello, I hope this is the right section of the forum for a newbie-baker question.
I am learning to bake bread using Reinhardt's "Bread Baker's Apprentice". So far, I've been pleased with my results and my progress as a student.
The one sticking point that I have is the process of loading bread into the oven. I generally proof my bread on semolina-dusted parchment paper and then slide my peel under it and then load it on my stone in the oven.
I've had more than one occassion where the dough will slightly sitck to my peel. Then, the movement of attempting to load will cause the whole loaf to lose shape.
To combat this, I've started to LIBERALLY dust my proofing surface and peel before using. Unfortunately, this usually results in flour all over the inside of my oven, causing copius amounts of smoke and a burning odor. Instead of the nice smell of baking bread, my wife often asks, "what's burning?"
So, what am I doing wrong? It seems to me that my choices are mis-shapen loaves that are hard to load, or a lot of smoke in my house and burnt flour in my oven.
(I've looked for loading tutorials or videos, but I haven't found much, any tips are greatly appreciated.)