Recipe: would like to try & help you.

MARY:
Good Morning. To answer your question, NO, by adding some corn-meal on the baking stone it will not alter your recipe. I am at a loss why your dough concoction sticks to the baking stone, it does tell me that you are having a oven heat problem... at least it is contributing to your woes. Like this, your oven is function but you are not baking long enough...or you are baking long enough but the true temp. is much less than your oven dial is set at. I must tell you 2 things, make certain that the oven temp is accurate you should be baking at 400 degrees at minimum at least 22 to 27 minutes. You have too much dry yeast in your recipe cut it down to
1 1/2 teaspoon and the sugar needs to be cut down to
1 1/2 to 2 teaspoons as well. The other thing is this I cannot see how you are developing the flour gluten by using the food proceesor. It would behoove you to mix in a electric stand mixer (Like a Kitchen Aid) You need to mix for 10 minutes to get a viable bread dough. If you are interested in doing my suggestion post back & we then can guide you to get a good loaf of bread. Good luck & have a nice day young lady.
~Chef Dunask.