I don't have a cloche, but I do have a stoneware bread baking bowl. The way I transfer the boule from the "brotform" from the proofing basket to the heated baking bowl is as follows:
About 10 minutes before the final rise is finished, I heat the oven, and place the olive oil greased stoneware baking bowl into the cold oven. When the oven reaches the desired temperature, about 425•, using pot rags I remove the hot baking bowl and place it over the risen bread in the proofing basket. I have a "hot plate" on the counter. I now, carefully flip the proofing basket and the risen bread drops out into the baking bowl. I paint the boule with olive oil sprinkle the top with any desired toppings, scour the risen bread, dump a bit of hot water on to the floor of the oven to make steam, and quickly place the prepared boule into the hot oven to bake it for about 20 - 25 minutes. This is what has worked for me. Good luck and happy baking to you.

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