This sounds complicated, but it isn't. I do the final rise in a brotform dusted with rice flour. Then I put some good baking parchment (Reynolds or KA, but not Costco) into a 10 inch skillet. I then put the skillet and parchment, like a lid, on top of the brotform and turn it all upside down. It will drop out evenly onto the parchment within about 10 seconds, at which point I can slash it with my lame or a knife if desired. Then I get my dutch oven our of the preheated oven and lift the parchment and loaf into it with the parchment underneath. Put the lid on top and cook for about 15-20 minutes, then either take the lid off, or lift the loaf out, remove the parchment and put it back in to finish cooking with no surrounding layers for another 10 to 15 minutes. Works beautifully and results in a lovely round loaf with a high rise.

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