I have made this bread more times than I can count and it always brings raves. The bread DOES stick to the pan, whether it be a round enameled cast iron pan or the long lidded stoneware baker (I use both) , but the solution is to line the bottom of the round pan with a (reusable) circle of parchment paper. For the long stoneware baker, I line the entire bottom and sides. Comes out perfect every time.

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