Jennifer,
You could try using a Banneton for the final fermentation of the
dough. This is usually a wicker basket lined with well floured
cloth. Actually almost any appropriately sized bowl will work. After
scaling (dividing the dough) and rounding (forming the dough) place
the dough in the banneton and let it ferment until it retains a
finger poke. Preheat the oven and baking stone and you are ready to
proceed. There are a couple of ways you can transfer the dough to
the baking stone. First is to turn it onto a well floured peel
(large wooden paddle) and then slide it onto the stone. The second
is to turn the dough onto a round of parchment and then transfer to
the oven. (the second is easier) You can use different shaped
baskets to make long loaves, etc.
Slash the top of the loaves with a sharp knife to allow expansion of
oven spring. Use a heavy pan for water in the shelf below the stone
to generate steam that will allow oven spring and also help form the
desired crust texture.
Pop