Since this is only the second time that I have added something to this site, I may not be adding this note to the right place.  If not, hopefully I will find a better place next time.  First I love this website.  I am an artisan bread hobbiest, have been playing around with sourdoughs for quite a while, and find the information here both interesting and helpful.

This afternoon I was busy following all the instructions for making Maggie Glezer's Columbia loaves.  Almost every step went well- My starter was very active and the final dough rose nicely.  But then I needed to transfer my two batards rising on the linen couche to the parchment paper in order to put it in the oven for baking.  In doing so, I compromised the shape of the loaves, and also deflated them somewhat too. (It is possible that I did let the bread rise a bit too long, since it was rather airy.)  So what is the best way to transfer risen loaves from a cloche?  Or is there a better way to accomplish the same thing?  I do own a perferated bagette pan, that perhaps I could let the finished dough rise in next time.  Can anyone help with this? I would appreciate any suggestions.  Thank you.