So I've got a baking stone, well a pizza stone really, but how can you transfer your loaf onto the stone without totally deflating it? Pizza peel?
Parchment and peel are the easiest way, Murphy.
After you've shaped your loaf you can place it on the parchment and after it's proofed, move the parchment to the peel and bingo! It's in.
If you're using a couche or banneton, the proofed loaf is moved off the couche to a piece of parchment and if a banneton, put a piece of parchment over the top and then flip the banneton over onto the peel.
No fuss and no muss.
Certainly, the pizza peel does an excellent job of acting as a means for transferring your proofed bread onto the stone in the oven. I typically cover my peel with parchment paper and rest the dough on the paper during its final proofing period. When it's ready for the oven I simply remove the towel or plastic wrap and slide the loaf off of the peel and onto the stone. I use a layer of corn flour on the peel, between the peel and the parchment, and another layer of corn meal between the parchment and the loaf, so the parchment remains with the loaf during the time it's baking.
In a pinch, I have used all sorts of things to get pizza and loaves to the oven. Baking at other people's house makes you have to get creative. But baking sheets work well. Just flip them over, put on the parchment or cormeal and slide off. So if you want to try and don't have a peel yet, you can still do it. It just isn't as easy, but may be more fun (or funny). :)
Thanks everyone! This just gave me yet another reason to go get a pizza peel. However, that will not be happening today due to finals looming, but I do have baking sheets so I will try that!
Until you make your purchase, a large piece of cardboard works in a pinch.