Artisan bread in 5 min/day people - question

[Nonny]

I'm getting ready to bake a loaf of cheesy jalapeno bread, but I'm out of cornmeal.

Can I substitute flour so it won't stick to my pizza peal?

Help this bread baking noob!

[atouchofklasse]

Do you have parchment paper?

[kzoomaggie]

flour will burn... You can use it, just make sure that you don't put too much excess on the pizza peal and you should be fine...

[Nonny]

Yes, I have parchment paper. How do I use it correctly for this?

[atouchofklasse]

Just put the dough on the paper then slide it onto the hot stone.

[Nonny]

But do I slide the bread off the paper onto the stone, or the paper too? I wasn't kidding when I said I was a noob at this.

[atouchofklasse]

The paper too. Keep the dough on the paper at all times until you eat it.

[Nonny]

Thanks for your help! I'll report back how it turns out.

[Deleted]

I always use parchment paper because I hate screwing around getting it into the oven.

[sillygoosegirl]

I cook on or in cast iron, as it completely eliminates this problem. Pull the 500 degree pan out of the oven, put the dough directly on it, and put it back in the oven. I also gave up on the second rise long ago.

[Nonny]

The parchment paper worked really well, and my first loaf of bread from the book (which I heavily modified) turned out great! I'm looking forward to baking the rest of my dough!

I noticed the second rise didn't really seem to do much, it didn't really rise at all. Do you cook it in a cast iron dutch oven, or are you just plopping it on a skillet? That seems like it would work really well, but I'm a bit of an oven klutz and I'm paranoid I'd burn myself.