Aarggh! Need some help here with cold-start baking
Hi, guys. I am mightily frustrated this afternoon following my third bad experience with cold-start baking of no-knead bread. I know I've made it work a few times, but when it goes bad, it's a mess. Basically, the bread bakes into the pan and cannot be dislodged without destroying the loaf altogether. I've tried it with two different baking vessels, both of which work great when preheated to blistering temps. I have had the same experience with traditional loaf pans - even when I oiled the heck out of them first.
Other than bare-stone baking, is there any way to make cold-start work using a vessel?
Thanks for any guidance.