Hi Barbara, I use a Dutch oven to bake my boule's. I heat up the Dutch oven on top of a baking stone to 475 degrees for 35-45 minutes. I allow my bread to rise in a Round Brotform with a dusting of Semolina flour. When I'm ready to take the dough out of the brotform I dust it with more semolina flour so it doesn't stick to my hands or the parchment paper that i set it on to score. I score my bread and bake it without the parchment paper after spraying it with some water and cover the dutch oven with the lid. I don't put any oil on my dutch oven cause I find that it has given the bread a different taste maybe due to the heat of the oiled dutch oven, which starts to smoke a bit. I do lower the heat to 450 degrees to bake it for a bout 30 minutes and then another 10-15 minutes on the hot stone. I haven't had any problems taking my baked bread out of the dutch oven and it has risen great and with good crumb. Thank you for all the great information on sourdough breads. Is there a way to print out all three parts of your lessons so I can keep in my baking book. Thanks again.

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