Pain de Campagne
I am a relative newcomer to this great site and have gained much from the great expanse of talent that share comments and suggestions here at FL. I have an Allan Scott WFO under construction and and am half complete. Have been trying to ramp up experience with baking breads and pizza and have been working my way thru some of the great levain bread recipes in Ken Forkish's terrific FWSY book. This past weekend, I ran into aproblem in baking loaves of Pain de Campagne- in that the loaves seemed to adhere, partially, to my Lodge Cast Iron dutch over- and I had to 'pry' them out-leaving some of the crust behind. I tried to adhere closely to the recipe ferment and proofing times- and have not run into this problem with several other of his levain recipes I have tried. Any thoughts or suggestions will be most welcomed and appreciated. Thank you in advance.
Ed