bread suddenly sticking to my dutch ovens
I've been baking sourdough loaves in a pair of dutch ovens for about 6 months, working mostly through the Forkish and Tartine books. Until this week everything has gone so smoothly - a series of successes, with me baking anywhere between one and five times a week.
All of a sudden this week I've started having problems with the bread sticking to the dutch ovens. I use two, one is a Lodge cast iron 4qt dutch oven, and the other is a terra cotta dutch oven, also 4 quarts.
After my first disaster, where I lost the entire crust of the one in the cast iron, I got to work scrubbing and reseasoning that pot, and I also scrubbed up the terra cotta pot as best I could. When I was done they both looked marvelous and smooth.
Today I made a pair of tartine olive loaves, and...same problem. Completely lost the crust in the cast iron. The Terra Cotta faired a bit better, with just a small hole in the crust.
Could this have something to do with the summer heat? I've read here and elsewhere that you can line the ovens with parchment paper, but I don't understand why I would all of a sudden have to do that after so many loaves went so well. Is there something else I could be missing?
Thanks for your advice!