Hi, I just made two loaves of what was called a 'rustic country loaf' in the cookbook I got it from (Mediterranean Lite).  Both were delicious (I'm a bit biased and have also been eating Oroweat Oat Bran for the last 9 years, since I moved to a very rural part of the US, sooo ... they were better than that!).  I have a question and can't find an answer anywhere.  This cookbook told me to rise the bread when I'm shaping it in a benetton, which I don't have, of course, but I did have an oblong wicker basket, about 9x6", so I just lined that with a flour infested towel and it did nicely and got a nice shape.  The first time I did it (lucky break) the bread transferred to the stone very well.  But the dough doesn't rise as high as the top of the basket, and the second time I did it the 'plopping' onto the stone deflated and deformed it a bit.  Is there some fancy way of getting the bread out of the basket, over that hot stone without just taking your chances with the flip?

Thanks for anyone else's technique (it's got to be better than mine!)