I also do this parchment paper dough transfer as well and in addition I some Ove Gloves (from Walgreens or Amazon dot com) that protect me from the hot pot. Ove Gloves are protective to 500 deg. My pot lid did not have a knob to take the heat so I wrapped it three times in heavy duty aluminum foil. I'm heating the enameled pot empty of dough at 450 deg for 30 min then after the 30 min reduce heat to 430 put the dough in using the parchment paper and Ove Gloves for protection and bake for exactly 52 min. Comes out exactly the same no matter what I do. By the way, the dough is cold when it goes into the baking pot and as well has been fermenting in my fridge for 48 hrs (so it'll be Gluten Free and Phytic Acid Free). It's Sourdough bread by the way.

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