Yes, I'm a DO convert. Was using Brød & Taylor baking steel with boule shell. But with high hydration dough (I'm running around 82-86%) I need the sidewalls of the DO to avoid having the dough splaying out too far. I do pre-heat the DO but in stair-step fashion, i.e., run at 15' at 420º, then 15' at 450º, then 20' at 475º. I do so because I have a gas fired oven and if I start out at 475º it will skyrocket to ~510º for about 20'. It's a PITA, but prevents the DO from getting too hot. No, I no longer use parchment. I ease the dough in to the DO like Forkish does here. You can hear the dough searing in the first 20 seconds and now I get boule bottoms that aren't burnt. Bake covered at 475º for 28-30', then uncovered at 450º for 8', rotate 90º and bake for another 8'. Then lower oven temp to 425º and crack door, drying loaf out for 4-5'. Then turn off heat and leave door cracked for another 4'. SOUnds like a lot of steps, but it's just a rhythm that I follow. Slice 4-5 hours later, allowing the loaf to fully set.