If my dough is soft, I use a medium mixing bowl lined with a towel that is well-coated with flour. Just before baking I turn it out onto parchment paper for transfer to the oven.
But the real trick is to bake the bread in a covered dutch oven. Preheat it in the oven so that it's nice and hot. Then slash the top of the loaf and mist the bread heavily with a spray bottle. Lift it on the parchment to place it into the dutch oven and cover tightly. Bake covered for the first 2/3 of the baking time, then pull the lid to finish it.
The dutch oven retains the moisture and prevents the crust from gelatinizing early, which allows for more oven spring and then for a thin, crispy crust. Since I learned the dutch oven trick I have used it continually.
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