If I understand your question - I'd just make sure the parchment is trimmed small enough to fit within the cloche, then pick it up by its edges and lift it into the cloche. As for cleaning - use a bench knife or dough scraper to scrape as much of the dough from the counter, etc., as possible, before scrubbing with cold water/paper towels. Utensils and bowls: use cold water and paper towels. If you use a dishcloth, sponge, etc. it'll get covered with sticky dough. I'm not a fan of anything throwaway, but this is really the one thing I do use paper towels for (well, draining cooked bacon, too). Hope this helps - PJH

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