LOL, probably too much for this thread, but I am an excitable baker. 
I hope some of it is useful to you. I knew what the parchment strips were for, but I know I always bobble whatever I’m lifting with the strips. Your finished bread shouldn’t suffer if you just tip it out, even if hot. That crust will protect it!
I had to laugh – I located those old dried flakes of starter in my freezer, calculated that they were at least a decade old. I messed with sourdough a lot back then and then just quit. But whutthehell. I added water and flour, and… it immediately started to bubble! We’ll see how it’s cooking in a couple of days.
I am not the least surprised. Elevation really messes with bread dough, as you know. Poor bakers!
I agree, vessels are important. I mean, I can bake on a cookie sheet or a flat clay stone, but I love using different vessels for different types of bread. I like a cast iron Dutch oven for artisan style loaves, hinged steel tubular thingamajigs for French baguettes and a plain cookie sheet for Ciabatta. There was a handmade pottery outlet where I used to live that made these bread cradles. I love them for my Italian style loaves. Then we moved, and I had nowhere to buy new bread cradles. So… I took a pottery class and made my own. I made enough I’ll have them for life and I still use them.
I’d love to see a picture of the type of bread cloches your wife got you for your Italian loaves!
metal mouse, I’m glad there’s no physical reason for you to be alarmed, but I can understand your frustration at having your sleep constantly interrupted. Sleep well! (Or as best you can!)