Parchment paper is my new best friend -- and two thank-you's

I was having a devil of a time getting my loaves into the oven without some type of malfunction. I've been using cornmeal on a pizza peel since I started baking bread, about 6 months ago, and after setting the oven on fire by flinging cornmeal (in the process of rotating loves), I've been paranoid about doing it again. To boot, I had in error fed my starter with too much water, which didn't hurt the starter, but made my dough too hydrated when I didn't compensate for that in the total recipe. In short, I was having shaping problems from the hydration being too high, and sticking problems for the same reason when I transferred my loaves to the stone. It was just a mess. Having figured out the hydration issue, and having read about parchment paper being perfectly usable in temperatures over 450, today was my first experience with the adjusted dough hydration and the parchment paper. 

I finally got my decent oven spring back, since I could finally shape tight enough again:

The good oven spring finally resulted once again in a decent crumb:

...and, most exciting of all...a nearly perfect bottom without the maize-like blowouts I was getting from poor shaping:

I am just amazed at the bottom of my boules looking solid like this -- it has never, ever happened. I'm convinced that it was not only the result of better shaping, but also because the dough was not resting on cornmeal, which may have the same effect as flour (preventing seams from sealing). 

Thank you to everyone who recommended using parchment paper. I trimmed it around the loaves before I put them in, and slipped the paper out from under the loaves when I took out the steam pan, half-way through the baking time; the paper came off very easily and was hardly brown around the edges. And thank you to dmsnyder for your boule shaping tutorial -- I used your technique and it worked very well!