Baking papers and baking mats work The tool I often use and highly recommend is baking papers. However, I do not like rolled up baking papers as it rolls up easily and is not easy to cut. I prefer to use cut baking paper, which is now readily available everywhere and can be bought at bakeries (or get some from your favourite bakery). For a home baking tray, cut a sheet of baking paper into two pieces for spare use (home baking trays are usually half the size of a professional baking tray).
Many people don’t realise that baking paper is treated with silicon, which makes it different from greased or waxed paper. The silicon is heated to 71°C before it separates from the object it is in contact with, so it is a good idea to spray the paper with oil first if you want to move the food on it. Usually you also need to sprinkle it with cornflour or coarse flour. As well as making it easier to move the dough around, it adds texture to the surface of the bread when baking. It is not necessary or essential, nor is it only needed for certain breads, but it does make oven-baked bread prettier.