I baked some no knead bread this morning in a Le Crueset dutch oven. The last time I baked this way, I used no oil on the dough and placed the dough in a pre-heated dutch oven (450 degrees). The dough did not stick. This time, I had some oil on the dough and let the dough rise as the dutch oven warmed to temperature in the oven (I put the dough and dutch oven in a cold oven). The bread came out wonderfully -- with a golden crust (not charred as it had before) and a beautiful crumb. But, I lost a good portion of the bread (and destroyed the look of the loaf) because the bottom of the bread stuck to the oven. I'm thinking that it is because I put the bread into a cold dutch oven. Anybody have any thoughts on this? Many thanks.