Sheryll, we generally preheat our pot with the lid on, but we wouldn't expect that preheating it with the lid to the side or transferring the parchment paper to the pot would lead to the results you describe. We'd suspect that they have more to do with the dough itself and would encourage you to give our free Baker's Hotline a call at 855-371-BAKE to chat with one of our bakers about possible causes and solutions. Mollie@KAF

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