I posted a question and then forgot to look for the answer!

I was not slashing the loaves and I was preheating the skillet. I just mixed another batch of this dough, and when it’s time to bake tomorrow, I’ll fully preheat stone and skillet and slash the bread. I have lost (scrambled?!) a couple of these loaves during the transfer from bowl to 475 degree skillet. Is there a trick for making the transfer without losing the bread or burning my fingers?

Thanks for your help!

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