I noticed many were concerned about the safety issue of getting dough into the hot dutch oven (generally assuming we are talking about the no-knead bread). Not only can it be a little dangerous, but it's pretty tough to get a fairly slack dough into the pot without it sticking to whatever it was on previously as all but the most ridiculous amounts of flour end up hydrating. A NYT reader recommended placing the dough on a piece of parchment to proof and then dropping the parchment and dough into the pot. I tried this and it works great. There was no difference in the outcome of the loaf, but much easier to get the loaf in and out of the pot. I highly endorse this plan.

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