Moving Bread to the Oven
I've had some trouble moving a proofed product into a hot oven. Partly because the oven is screaming hot and also the product is hard to move. For example, I have my proofed baguettes in a couche. What is a good way to get the dough from the couche to a pizza peel, then pizza peel to baking stone in oven? I do dust the pizza peel with either corn meal or semolina flour, but I'm awful at sliding the dough off the peel onto the baking stone. During the process though, I end up disfiguring the carefully shaped dough.
Any other innovative methods of doing this? Tips?