So I just got my oven lined with querry tiles and I'm ready to bake a nice crusty loaf of bread. But now I'm puzzled as to how I can move my risen puffy bread into and onto the stones? Before when I baked on baking sheet, the bread is left to rise on that and the whole thing goes in. Do I have to pick up the bread and just manually put it in? Wouldn't that disturb the dough and somehow "let the air out"? I've tried flouring and adding cornmeal under my dough thinking I can slide it in like one do with pizza, but that didn't work. After an hour of rising, the dough's moisture has dissolved my flour mixture and it's stuck to the pan more or less.
Anybody have any ideas?