1.   Alternately place loaves on greased or parchment-lined baking sheet.

2.   If not using a stone, omit parchment paper and place loaves directly on a floured or cornmeal-dusted sheet pan, preferably a perforated pan.

3.   If you choose, briefly place the loaf under the broiler to further brown the bread crumbs.

4.   Place loaves on baking sheet.

5.   Place the loaf on a lightly floured peel, a lightly oiled baking sheet, or a baking sheet lined with parchment paper.

6.   Place the loaf, seam side up, in a fold of the cloth or, seam side down, in a baguette pan.

7.   Place the loaves on a greased cookie sheet.

8.   Where the pipes ended in the oven, he placed inexpensive loaf pans filled with stainless steel scraps.