Using a baking stone - to parchment or not to parchment?

Transfer the dough onto the baking stone still on the parchment. You don't need to worry about it burning, although it will be brown and crispy, and easier to tear. When the bread is done, it's easy to slip a sheet pan under the loaf to remove it and you don't have to worry about using cornmeal or flour on the stone. If you try to pick up the dough to transfer it, you will cause it to collapse- and the final loaf will be dense and unpalatable.

Hi! I'd bake it directly on the stone. Add little flour on the stone to help with removal. - Shannon