Bread stuck in enameled cast iron pot - HELP!

[breadmama]

Well, my experiment sort of worked - the bread form the KS book that I baked in the Calphalon nonstick pot with lid is great and crunchy and yummy!

The boule in the Kitchen Aid ECI pot looks fabulous - with a great crackly crust - however,

IT'S STUCK! I tried to pry it out and crumbled some of the crackly crust!

Ugh - any suggestions? Please?

[Svadhisthana]

I had the same problem. I had to soak and scrub and repeat. Next time I'm going to line the pan with parchment paper. It was a major PITA.

[breadmama]

I think the parchment is a good idea. I'll try that next time.

I was pleased with how the Calphalon pot performed - I might just use that one next time with the whole batch, not just half.

[sparrowgrass]

I have trouble with sticking sometimes too. I think it is usually when the bread is not quite done.

When it is stuck, it is STUCK, and the only solution is to pull as much of the bread out as you can, and soak the pan.

[Anne]

I've use a seasoned cast iron dutch oven and it has worked very well. I'd forgotten about these breads and will have to try another next weekend.

[Trishinomaha]

I used to bake bread every week and this was a favorite method. I think I may have to whip this up again this week-end. I agree with using the parchment paper. It makes it easier to lower into the hot pot and easier to get out.