I find that I have good success with using a dutch oven for boule and batard loaves, but for freeform ciabattas or baguettes that's obviously not possible. So I've been experimenting with using a baking stone and steaming the oven with lava rocks but I can't seem to figure out how to best transfer awkward shapes like baguettes, ciabattas, fougasses, or small rolls into the oven with them falling off or flipping over. I can't seem to find any advice on this online so does anyone have any tips as to how to load these into the oven? Should I just place them on a baking sheet and place THAT on the baking stone?

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