Transferring bread from banneton to Romertopf - loaf deflates but springs back in oven
I have a couple questions that have been bugging me for a while but I've just been dealing with it and now decided to get off my lazy butt and try to fix it. Whatever bread I bake (white, multigrain, or rye, all sourdough if that matters), first my bread slightly sticks to the banneton. I use roughly 50/50 mix of rice flour/AP flour to four the banneton (no liners), and when I go to put the bread in my Romertopf (my preferred baking vessel) I tip the banneton over the Romertop, it sticks to the basket slightly, and flops in the Romertopf crooked. The bread also deflates when it lands. After I drop in the loaf it's too crooked and deflates too much to score it, however the oven spring always puffs it back up to a beautifuly full, albeit awkwardly shaped, loaf. So a couple questions to help me troubleshoot:
1. Why is the bread deflating so much? Is dropping/flopping it in too violent or am I over proofing the bread? My knee jerk reaction is that dropping it in is too violent but please correct me if I'm wrong. Has oven spring been saving overproofed dough this entire time?
2. How do I get the loaf in straight without burning my hands? I'm tempted to place parchment paper over top of the bread, tip the banneton over, lift off the banneton, and lower the parchment paper into the romertopf. Is there anything else that might work?