Transfer to Dutch Oven challenges, parchment paper?
So I'm having some issues transferring my dough into the Dutch oven. Sounds ridiculous, but it's true :) I've got the dough nicely proofed in the banneton, oven and dutch oven pre-heated to 465, then it's transfer time. I flip the banneton and dough onto my hand, and then carefully place that bad boy into the dutch oven. Bake for 15 minutes, remove lid, another 20 minutes, and I have a dang good loaf. But inevitably, one side of the loaf slightly falls. I'm assuming this is during the transfer.
Does anyone have any tips on transferring to piping hot dutch oven without affecting the loaf? Or, if I first transfer it to a peel with parchment paper on it, then gently lower the dough in on the parchment paper, perhaps I'll have better results. Just wondering if the paper will burn at the 465 temp, or adversely affect by bread. Thanks all!