I've been making no-knead bread in my Le Creuset Dutch oven for a while now. I think it's probably more or less the NYT recipe, but not sure - I memorized it a long time ago so my quantities might have shifted over time!. Normally, I let it rise in the bowl for a while (usually 10-12h), then turn it out onto a floured surface and coat it in flour, after a bit, preheat the Dutch oven, then plop the dough into the hot pot and bake it. It rarely sticks more than in one or two tiny spots. Having seen this post, I tried it today, but instead of letting the second rise be on the counter, I did in the pot (I did make sure it was well-coated with flour). It stuck like crazy. It may have over-risen (usually it only gets 30-60min for the second rise) but today it got closer to 2 hours as I had to be out of the house for a bit and wanted to bake as soon as I got home. Is the problem that the flour coating the dough absorbed moisture from the dough, so therefore it stuck, or with the over-long time it sat in the pot, or with the method itself? I don't usually use parchment paper and have no sticking problems, but I did notice as I read the article that you recommended using paper (I chose not to since I don't usually). Thanks :)

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