How to transfer shaped loaf to pizza stone without losing all the gas/shape?
Hi, I'm a newbie bread baker, I try to bake whole wheat or french bread or sometimes, wet-dough breads like ciabatta. I have 2 problems which repeatedly happen:
1. I cannot transfer the dough from the place I shaped it & proofed it, to the hot pizza stone. Either I mess up the shape, or much worse, sometimes it sticks and then I fight with it, losing all the gas and I'm back to square one. I tried sprikling coarse oatmeal in the pan where I did the shaping/proofing, which helped some, but not a lot. So I ended up shaping/proofing on the cold pizza stone and then putting the whole stone into the oven after it reaches the right temp, but that isn't so great. What am I doing wrong? Is there a "right" technique?
2. After shaping, the dough rises and then loses shape. After reading thru the forums, it seems like folding is the only answer, does that seem right?