I have seasoned, plain iron Dutch ovens, and the bread (usually) comes out fine without any pre-oiling. A bit of cornmeal or semolina on the bottom wouldn't hurt though.

I have also tried aluminum foil, which works better if sprayed with Pam and a bit of cornmeal, put the dough on that, and then lowered it into the Dutch oven. That peeled off fine (didn't if I didn't use the spray), but it seemed to change the finish color of the bread-which was paler, so I won't do that again.

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