I use an enamel Dutch oven for my artisan bread. It is suggested that a drop of oil is necessary (and sufficient) to keep the Dutch oven safe while preheating. I follow that advice. I also only leave the empty covered Dutch oven in the oven until the temperature reaches a medium preheating temperature. After removing the Dutch oven, I increase the oven thermostat to the desired, higher temperature. Once baking temperature is reached I move the loaf from its rising bowl, including its parchment sling, into the still hot Dutch oven and into the oven.

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