Here is what I do: Let it rise for the final proof on a parchment paper; Preheat the cast iron or ceramic baking vessel (I use cast iron); when the little loaf looks risen, then SLASH IT. Scissors are best if you are indecisive or if your knives aren't sharp; take out the (really hot) cast iron; pick up the bread by the parchment paper and gently deposit it, paper and all, into the dutch oven. You can pull out the paper after the first 25 minutes, if you wish.
This is what works for me.

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