I made a fabulous loaf of sourdough yesterday, baking it in my grandmother's Dutch oven. Since I'm 73 years old, this oven is quite old. I preheated it, and the lid, for about 45 minutes then plopped in the bread which I'd placed on parchment paper to move. It was so beautiful when it came out! But I think I made a mistake by allowing it to cool in the Dutch oven as the bottom crust is very tough. When I removed the bread and parchment paper, there was a damp spot at the bottom of the Dutch oven. Should I have removed the bread and put it on a cooling rack? Thanks for all your wonderfulness, guys! I really appreciate you!

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