Hello Barbara, I've been baking high hydration sourdough for almost a month now and everything seems to be fine until the minute I place my dough in the dutch oven. I usually invert my boule from a banneton onto a cutting board lined with parchment, score it and slide it into a hot dutch oven. What I've noticed is that the the parchment always folds into the dough and either gets stuck to the sides or create an unsmooth surface on the crust. I see that you place the dough in the dutch oven with parchment, how do you do it without affecting the shape of the final product? Thank you!

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