I find that when I use my cast iron Dutch oven the bottom of my sourdough boule always turns out too dark. I use parchment paper, but it still gets quite dark. I use an unglazed clay baker with a lid for baking batard sourdough loaves and this isn’t a problem. With the cast iron Dutch oven, would it be preferable to remove it from the Dutch oven towards the end and bake it directly on the oven rack?
Also, I have a ceramic pizza stone from Emile Henri. I was wondering what type of metal bowl you recommend for simulating a cloche? I would appreciate your advice. Your bread flour plus some rye, spelt, and einkorn flour from small midwestern farms are my baking staples. Thank you!

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