Baking on Stones
Those of you who use baking stones for your free-form loaves, how do you transfer your risen loaf to the hot stone? I don't have a peel. Can parchment paper be used, or is the stone too hot for it?
Up to now I have been just putting the loaf on the stone to rise and then placing the cold stone with the loaf into the hot oven. I'm getting decent results, but I'd like the bottom crust a bit browner and I think I'd get more oven spring if the stone was hot.