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.
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| Fold a clean cloth into quarters and wet the inner corner. |
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| Use a dish drainer to create a chamber for the final rise. |
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| Cover and let rise for about an hour or so. |
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| The final rise ends when the loaf doubles in volume. Optionally slash three diagonals, using a bread knife lubricated with nonstick spray. |
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Trim the excess paper, leaving a one inch border.
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| Leave a tab on one side to use when flipping the loaf in the oven. |
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