Gilbert Merritt

February 24, 2017 at 10:00am

I leave the bread on the parchment paper and just gently lift it into the pot using the parchment as a sort of sling. It does not deflate the bread as much and also provides a non-stick surface. Let the parchment edges hang out, close the top over the parchment and bake. The parchment will tolerate 470 to 490 degrees but it gets very brittle. Be careful lifting the bread out of the pot.
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