Gosh, well maybe I came across the wrong way... I really do not think I have a problem (lol). I been baking many, many years. My baguette are of commercial quality, actually better, more ethic looking. It is one of the most simplistic and complicated things to make. I guess whatever I make, I experiment, and never totally satisfied looking for ways to improve.
I am believer that you cannot make good bread, pizza, baguettes unless you can cook at very high temps 500-700 degrees. My little experiences has exposed me to this. High temps make a big difference, but you have to learn that you can burn items very fast, like 30 sec-1min to long.
My last oven stone I passed it on to my mom, I am lucky enough to have a deck oven. Oven cooking or stones do not cook like a deck oven, though my deck oven has a ceramic type stone in it
Really do not think corn meal as a dusting has anything to do with a nice crust on a pizza. My opinion is temp first, then hydration level, mix types, etc. My pizzas have very good bottom crust, think of burning the bottom of the pizza as easy, or easier, then the top, if that make sense.
What part of the parchment are you having a hard time understanding? Pizzas or for baguettes. In pizza making it helps my lack of experience of sliding the pizza from the peal to the stone. Nothing messier then your pizza top sliding off into the back of the oven. For baguettes, most home baguette forms/trays/pans are made of screens, your doe will stick to the screens.