I've made a lovely WW dough from some locally grown wheat. It's very cold where I'm at, so this has been a muti-day project. (The dough is perfect as a result!).

Here is my question: I cooked one loaf (just a simple Boule) in a gas oven at 550 degrees; it ended up sticking to the pan and I lost the bottom crust. It stuck, which is totally new to me. The  dough is at 79% hyrdation (common for whole wheat, if you let the dough rest for long enough). Was it the pan, the gas, or what? I will slather the next loaf with a bit of oil.

In a previous life, I had a poor electric  oven with uneven spots. I used high temps and unglazed tiles to even things out..... with this high quality gas oven, I'm in a totally different zone.

Does anyone have advice for  me?

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D