Cold dutch oven baking?
I have a dutch oven which is fairly deep (not like a combo cooker) and it's always a pain to transfer and score the dough from the banneton to the oven without touching the sides. I first have to dump it on the countertop, and then lift it with my hands and move to the pan and then score it once it's inside. It feels like this damages the dough somewhat as well. It would be so much easier if I could just dump the dough directly into a cold oven, score and put it in a preheated oven. Would this work?
How many minutes extra would I need to cook? I typically do 20 minutes at 250C with lid on, then 230C 20 minutes with the lid off.