Help with loading bread off peel onto stone!
Help! I'm just learning to use my new peel and stone. Trying to break away from putting all my breads on or in a pan. So, today I had a beautiful loaf of Multi-flour miche ready to load into the oven. Thought I did everything right. I put cornmeal on the peel. Had the stone blazing hot. Went to load it and the darn thing stuck to the peel. I used my pastry cutter to push it off the peel and it ends up as a squished up mound at the front of the stone, stuck to the stone and the door of the oven.
Is this a normal newbie problem? More cornmeal, put loaf on peel at the very last second? How do you keep a fairly wet dough from sticking to the stone?What should I do different next time? I will learn how to do this, even if I have to throw a hundred loaves away in the process!
I just hope I didn't ruin my multi-flour miche, it was looking and smelling so nice. I'm thinking this is going to be my very favorite formula to start working with. (from Hamelman's Bread)