Dough Transfer to the Oven
I need help with a rather important issue: dough transfer. I don't have a pizza/baking peel and I don't have a baking stone to leave in my oven. Which means that I have one of two options when it comes to actually getting my dough in the oven:
1- Leaving it to bench proof on a sheet pan and putting the sheet pan in the oven (and relying on how good of a conductor aluminum is). This means that I put a cold pan in the oven so it takes up a lot of heat and mitigates the oven spring.
2- Risking a 'bad landing' so to speak on a pre-heated inverted sheet pan or other ceramic baking dish. This is when I heavily flour one baking sheet, place the dough to bench proof on it and helplessly hope for it to actually move off it when baking time comes.
The closest I've come to a successful transfer was when I was making pizza. Given that pizza is flat and lacks in the vertical, it was easy getting it off my wooden cutting board and into the oven. However, with bread, its much trickier. This is where I need help.
Do I have to have a peel or a cutting board would do fine? Any particular anti-skid combo that I should be trying (corn meal + flour for example)? Can parchment paper help with this issue?