Help! Bread making newbie, how to transport bread from rising into the oven...
I am not sure which group to post this question, but I figured I would start here. I am following the simple lessons on this site, specifically, lesson 3, where we use a preferment. It seems simple enough.
Where I just discovered a huge difficulty is with what happens after the bread rises after forming it, and then getting it into the oven. What I did was let the bread rise on a cutting board, then form it, then let it rise again. Then I decided to transfer it from the cutting board to the bread (pizza) stone in the oven. Huge mistake! As soon as I tried to pick up the risen bread - poof! It collapsed. I guess I will be eating flat bread tonight.
Should I let the bread rise on the bread stone? That means I am putting a cold (room temperature) bread stone into the oven. Is that OK?
Thanks for the help!