Iv'e graduated from a culinary school and started to do some workshops.
My next one is breads. At home I'm using parchment papaer- to put the shaped and pre-shaped doughs
After that I transfer them to a sheet pan that has been already heated in the oven (otherwise the bottom will burn).
I had success moving the parchment with breads to the oven, and using the sheet pans.
I don't use cloth nor special baskets....but I want this workshop to look more professional.