Bread technique question
I got a $9 pizza stone. I've never had one before. I have made pizza a couple of times plus simply tasty, small loaves that were crusty. From the same batch, I also used a bread pan and the texture was not as good.
I want to try a larger country style loaf on the stone but I can't quite figure out how to get it onto the heated stone from the parchment it's been raising on.
Thanks for all information. If you explain for children, it'll be right on my level.