sourdough bread sticking to oven stone
I'm trying to find out why.
I'm using 2 quarry tiles in my gasoven for baking. This has been fine, but my last bread suddenly stuck to them. Thoroughly stuck.
The bread was done, tastes good, nicely risen, but has no bottom (eventually tore the bread off)
I've been thinking about what I've done differently, but I can't really think of something.
Anyway, how can I prevent this?
Parchment paper is not an option. I can't get it and also think it would be quite dangerous in a gas oven. Plus I like the way the bottom crust (normally) comes out on the stone.
Not covering the dough during final proof, so it dries out a bit?
Bread has 65-67 % hydration as that seems to work best with my oven. Preheating with stone inside for 20 minutes or so (been doing that all along). Baking at high heat approx 230 oC