I use a dish drainer and a damp towel to form a chamber that keeps the surface from drying. After the loaf reaches final size and shape I trim the paper to size, leaving a tab that helps handle the loaf in the oven.
|Fold a clean cloth into quarters and wet the inner corner.|
|Use a dish drainer to create a chamber for the final rise.|
|Cover and let rise for about an hour or so.|
|The final rise ends when the loaf doubles in volume. Optionally slash three diagonals, using a bread knife lubricated with nonstick spray.|
|Trim the excess paper, leaving a one inch border. |