Rachel, I recommend rubbing a film of oil into the inside of the pot with a paper towel and then sprinkling a coarse flour (such as semolina or rice flour) on the bottom, before placing your loaf in the pot. I find a half and half mixture of brown rice flour and all-purpose flour works well for sprinkling on the bottom of the pot, but any coarse flour will do. If you already oiled the pot and it still stuck, perhaps a little more oil is necessary. I'm glad you enjoyed the process, even though your bread stuck! Barb

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