You put it in on a parchment paper. I let mine rise on a sheet pan on parchment paper. When my cooking vessel (I use a cast iron dutch oven), I score the loaf, on the parchment. Then I might trim the parchment a bit, but leaving parchment "handles" to use to move the loaf. Then I pull that steaming hot vessel out of the oven , take off the lid, sprinkle in a little water, and then plunk the loaf in (as carefully as I can). This method has worked well for me so far.

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