If you are uncomfortable working around your super molten hot dutch oven with your bare hands, Rodger, we suggest that you flip your boule out of the banneton and onto a long narrow piece of parchment that you can use as a sling to lower the dough into your vessel. And when using a covered baker of any kind you are trapping the steam coming out of the loaf with the lid, meaning you don't need to add extra steam! One less hot pan to worry about. 

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