Wow... this does look amazing. Any hints on how to move the braid (or a long thin baguette shape for that matter) from your work surface to the parchment paper? This is the step that causes me the most trouble, and why I don't try to make very long loaves. Any secret bread making MacGyver tips? :) Thanks MacGyver, hmmm... Well, this particular braid, being long and skinny and pretty stiff, is easy to move. Just grab it at both ends and pick it up. But really, the easiest way to move anything big and floppy is to shape it right on parchment, and move the parchment. You can also use a giant spatula to support as much of whatever you're moving as possible, with your other hand supporting the rest (or another giant spatula, if you're truly devoted to moving lots of big, soft wads of dough...) Or you can try a baker's peel, which at 14" x 14" is big enough to handle most loaves. For baguettes, you can put them at the edge of your work surface, then roll them off the work surface onto a flour-dusted back side of a sheet pan, then from the sheet pan onto the stone in the oven. Other than that - put the pan you want to transfer the loaf to right next to your work surface, and quickly pick up and move whatever you're working on. Pat it back into shape if necessary. Hope this helps - PJH

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