I have devised a method that usually works well for this type of operation.
While rising, your banneton or basket would be upright, with the dough
resting in it. Leave it that way when it's ready, then place the baking
sheet *on top*. Hold the baking sheet in that position as you gently
upturn both elements as though they were one. Now the banneton/basket is
on top, upside-down, and when you lift it the dough will already be located
properly on the baking sheet. Voila....ready for oven!
Hope this helps,
Joan
--
joanm@bigfoot.com