Sourdough

I started to use  grease-proof because dropping the dough from the proving basket to the dutch oven caused the dough to deflate so this way seemed easier.

I've been trying all sorts to stop the deflation. We ran out of greaseproof paper, so started using a silicone mat that can be transferred with boule largely intact to the baking tray. I greased it last time which stopped the sides sticking. Did prevent deflation but also stopped some rise due to lack of traction. I gave up on turning out of a floured proving basket as it was just too much for my heart to see it get stuck or slump sadly down after turning onto the tray!