Having received Peter Reinhart's "Crust and Crumb" for Christmas
(fantastic book btw), I've got three sourdough boules proving in my
makeshift baskets - wide shallow soup plates lined with floured cloth.
I've put the side where I pinched the seams together on the bottom, next
to the cloth.

They have to retard in the fridge overnight, but then what's the best
way of transferring them to the peel (aka a baking sheet lined with
non-stick parchment paper)?

Do I (1) lift the cloth out of the bowl then slide the peel between the
loaf and the cloth; (2) put something flat on top of the loaf and invert
everything, then repeat the process to get it onto the peel with
"smooth" side uppermost? Or something entirely different?

Quick replies (before 10am GMT Jan 11) especially welcome, as that's
when I'll be putting it in the oven.

Thanks,

- guy
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