New bread pan caramelizes crust
I've been making whole wheat (75%) sourdough loaves for a few years and in the past I used 2 metal meatloaf tins, with one inverted on top of the other to keep the steam in, early in the cooking. Finally it got to where the bread was sticking all the time, so I bought a real bread pan, the ones with the sliding lids. Absolutely love it. Been making some of the best bread of my career with it.