Baking in a Dutch Oven

Holding one end of the linen flip the dough onto the floured peel (A–B).

Score the top of the loaf and ease into the Dutch oven (C–D).

Using heavy-duty mitts, cover with lid (E).

To remove fully baked loaf, loosen using the back of a long handled mixing spoon (F).

Carefully remove the loaf as shown (G).