Hi, I also bake this bread in a Cloche. I put parchment paper in the Cloche, then shape the dough on a floured cutting board, then transfer the shaped loaf right into the Cloche (on the parchment paper) to let it rise. After it's risen, I score it with a tomato knife, then cover it, and pop it into the oven. The loaf gets a good oven spring, and everything. Hope this helps.

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