Barbara, this has been a fun process for me to try a new kind of sourdough. The standard KA sourdough is a staple in our house. The only problem I ran into with your outstanding explanations was getting the finished loaf out of the dutch oven. I made two loaves, and used both a metal dutch oven and one like your Staub pictured above. In both, the bread was very, very stuck at the bottom. I put the lid back on, hoping that the steam would loosen it, and even turned the whole pot upside down, but it was still a lot of work to get the loaves out. (once out, and cooled, they were delicious!!!) What tips or tricks do you have for preventing the bread from sticking? Thank you for such a helpful and informative set of articles. Looking forward to more baking!

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