Jeffries55
Well-Known Member
That doesn't look so bad, a piece of parchment paper will make transfer effortless. Did you slash the loaf?
I flour'ed the peel but it still stuck to it a bit, I've seen the debate back and forth, might have to try that I did not slash the loaf, though I think I might have to get one of those lames, or will a sharpened knife or razor blade work just as well?
I also might have cut the baking time a little short, was only in there for about 20 minutes, it's still slightly "doughy", but I was worried about scorching it (550°F on pre-heated pizza stone).