I use this recipe and always with success. I have two cloches to bake my bread in. Two questions: If the dough rises on parchment paper, how do you transfer it to the Cloche without it losing its shape and interrupting the rising? I hope this makes sense. Second question: What is the best way to clean up dough from sinks, counters, boards, utensils, etc. hot water, cold, sponge, dish cloth, etc.?

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