Sometimes I bring the dough up to room temp and sometimes I don’t – mostly depends on what the dough looks like or how floppy I think it might be (keep it cold in that case).
I always preheat my clay or cast iron for at least 30 min, and I rarely drop the dough directly into the baking vessel, but many people do. You can see in the photo gallery for this recipe that i scored the dough on a piece of parchment before lifting it into the hot clay baker.
I keep old scraps of parchment (this pop tart recipe has me stocked in old parchment for a while https://breadtopia.com/whole-grain-pop-tarts/ )
Lay the parchment over the banneton, and then a cutting board on top of the parchment, then flip and lift off the banneton.
Transfer the parchment with the dough into the hot baking vessel.
Score before the transfer if you’re being fancy with patterns or if the dough is stiff. Score after the transfer if you suspect the dough will splay open fast.
To prevent dents in the sides of your dough from the stiff parchment, you can pre-crumple it.
Here is a scoring tutorial on Breadtopia’s instagram (much of the same info that I’ve given above)