Yesterday I made the Auvergne Crown from Local Breads - turned out very good, excellent tasting bread, mild sourdough, crumb moderately open but not excessively so

I wanted to make sure the ring would not deflate too  much during transfer to the oven, which is always a problem for me, so I used a cake ring pan for the rising after shaping, and placed the pan in a hot roasting pan for baking. Turned out great, so I'm sharing the method with you.