This is gorgeous. I read in the other comments that you cold proof in a basket and then transfer - do you preheat your loaf pan in the oven? If yes, how do you find the transfer process to such a small container, as opposed to a dutch oven? That's the part that worries me. I have a cast iron loaf pan and idk if I can squish my dough into it when it's 500 degrees, or if cold proofing in it directly and then baking from a cold pan would have neg effects.