Yup. Same here! Too scary. Too hot! So what i do now is I line cold pot with parchment, generously. Huge peice so that 'tabs' are protruding. Then, I remove the 'formed' parchment, and when dough is done rising in basket, i cover with the parchment, flip over the entirety into cold pot. Bake w lid on for 45 mins [set to 480 seems to work with this oven], carefully remove hot lid; bake another 20 to 25 mins, epending upon how dark/crisp your family prefers. I turn off oven, open it and carefully pull out rack, and allow bread to sit, still in pot, still on rack, until pot has cooled considerably. thought it might make it soggy, but turned out fine. Recently, i figured out that if i am very careful, i can use the protruding bits of the the parchment and lift out entirety using parchment as a sling, from the hot pot. If you are too quick, the 'tabs' will crumble off, so care is required. then i let it cool on cooling rack for at least 20 mins. The results with this 'safer' workaround seem identical. super crisp crust, nice rise, nice crumb. [like everyone, sometimes i've over-proofed, or my sourdough starter was a tad slack or whatever ....but we don't mind having a more robust loaf here and there!]

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