This particular recipe doesn't give you a whole lot of control over the shape of your bread because the dough has such a high water content. You pretty much just plop it in your pot and you get out some kind of a hemispherical boule.

I think the paper I used was actually parchment paper, but I'm not entirely sure since it's just a roll of the stuff in the drawer, without any label as to its origins.

Anyway, after more investigation, my next loaf will involve the use of a temperature probe. I've had great luck with probes when cooking meat, so there's no reason to expect it wouldn't work fine for bread. The "experts" are saying that bread is "done" when it reaches 200F. We'll see.