Rice flour is my god. The dough ball is placed on one end of a rice-flour coated tea towel on a rimless cookie sheet. Ball slightly rolled around to coat low sides. Top of towel brought over the ball and side edges tucked under the ball to form a support. Ball rises within this support. When time's up, hot DO bottom moved to a board on adjacent table. Tea towel removed from top of loaf, tucked under top of cookie sheet and ball tipped into the pot. Pot shaken to center the ball. Lid on -> into oven. When half baked, like Duval, I remove loaf from DO (using a long, broad wooded "spatula" and oven mitt) and let it finish directly on an oven rack.
Works for me.
