I had the same problem as Anna, baked the bread in a dutch oven pan and the bread was stuck to the bottom. The bread still tastes great it just doesn't have a bottom crust! Reading thru the comments it was suggested that if using regular baking pans to bake at 350 F not 450 F. Would this have stopped my bread from sticking? I'm hoping to try this recipe again but with dried figs and hazelnuts. We've found that sometimes bread will stick to a new pan, or one that hasn't been used much. The pans seem to season themselves, the more you use them. Maybe you could lay a piece of parchment in the bottom next time, see if that helps? PJH

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