My dough stuck big time to the Dutch Oven. It appears that the bottom crust burned. Reading the above, it could be that my recipe which called for an additional 20 minutes without the top was too long and I would have been better off going with your 5-10 minutes. Or, I needed more time during the preheat (as soon as both the oven and empty Dutch Oven was up to temperature, I transferred the dough). Ashley, what do you think? Thanks, Judith

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