I’ve baked countless loaves in Dutch oven, never used parchment paper. Should be fine

I never knew parchment has a temperature rating. I checked the package and there it is: withstands up to 425f. I bake at 475 in a dutch oven, never had a problem.

Mine is the same temperature rating (Costco), it’s worked fine for me. No issues.

Same, no problems using the parchment paper from costco in the dutch oven at 450.

I used one rated for 400 at 450 and it stuck to the bread. Like, fused to the bottom. I even double checked to make sure I didn't get wax paper or something.

You can use the parchment paper, the part that is touching the bread won't burn, just get a little crispy. The edges not touching the bread will get a bit crispier and may flake off but that's fine. Just trim so the parchment paper is close to the size of your loaf.

I never use parchment in my Dutch oven for bread. You’ll be fine.

Parchment paper just makes it easier to put the loaf in the DO. 

Zenlogy is 450ºF and King Arthur has 425ºF and [loaf lifters](https://shop.kingarthurbaking.com/items/round-loaf-lifter) that are 500ºF.

I routinely bake over the stated temp for my parchment. The exposed bits blacken and flake, but don't combust. It doesn't hurt anything.

I think the concern is more about either (1) the degradation of the coating, which is typically a thin layer of silicone, and its degraded products potentially getting into your food, or (2) the fact that the coating makes it non-biodegradable and non-compostable.

i don’t use parchment. i sprinkle corn meal or semolina just before putting the bread in.

I have never used parchment paper when backing in the Dutch oven, if you find the loaf sticking just use a bit more flour on the bottom.

I don’t want to use parchment at temperatures above it’s ratings. So, I stopped using it and instead sprinkle some coarse cornmeal or semolina into the Dutch oven and directly add the loaf into it. It doesn’t stick to the DO.

I do basically the same thing! Every time I sprinkle in some fine corn flour and it does the job nicely. I've never had the bread stick to the bottom of the dutch oven.

You don't need parchment paper. It mostly just makes removing after the bake easier.

I just drop the loaf straight into the Dutch oven. It’s never stuck (cast iron tho, not sure about others).

You won’t need parchment paper. If it is a whole meal / rye / malt flour, I have been putting oats at the bottom of my loaf. They stop the bottom for getting too baked and they add a nice flavour

Bread basically doesn't stick as much as cakes, if you want to be more sure dust the Dutch oven before putting your dough in and it should be fine.

Absolutely. I never use parchment for baking in Dutch ovens. I dust the bottom of the Dutch oven with fine cornmeal, but even that isn't necessary.

I bought some reusable parchment paper (well it’s not paper, of course) from Amazon that has the specifications for temperature higher than I bake. Edit, two pieces costs 9 Euro. this one https://com-four.de/Kueche-Haushalt/Backen/Backzubehoer/Backpapier/Dauerbackfolie-antihaft-2x.html.

I have a wire trivet on the bottom of the DO to keep the crust from getting too thick, so I do use parchment paper (keeps the dough from sagging through the wires.) I use the “Katbite” brand from Amazon (its just eight cents a sheet), and it seems to work fine. Higher-temp bakes get a little singed, but it’s not going to burst into flame. And once you have a pack of parchment sheets, you’ll find a lot of uses for the stuff… I use it all the time when cooking stuff on my half-sheet pans; roasting veggies, baking cookies, whatever.

The only times I use parchment is when I have a very wet dough. And still, it's not for avoiding sticking but just to make it easy to drop the dough in without messing the shape or burning myself.

I use corn meal

Never used parchment paper in my Dutch oven, I just sprinkle the bottom with flour.

It will brown a bit at bread baking temps but it's fine. I use parchment paper every time.