My second bread

Beautiful top crust, nice crumb texture, except... I lost the bottom crust... it stuck on the pot, 555...

What have changed?

1 cup whole wheat, 2 cups white

2.25 tsp salt: a bit too much, will try 1.5 tsp

I did not try to pack the measuring cups, so with the same measurement, the hydration is in fact higher, resulting in a much wetter dough: better crust, better texture, but much harder to handle, and worse, it stuck on the pot while last time the bread just came out without any effort.

21-hour rising time: a slightly sour-dough effect, good

Baking time is 30min with cover, 15min without: perfect

The oven was preheated for 15-20min instead of recommended 30min: do not know whether that the pot was not heated long enough contributed to the sticking or not. The 450F temperature was reached however (oven light went off).

What have I learned?

Measuring by weight instead of volume would be more accurate indeed but I have not a food scale.

Proper baking time, check if not sure.

Wetter dough results in more crispy and less hard crust and better texture; longer rising time results in better texture and a bit of sour-dough effect.

Either dust the dough with flour really well, or oil the pot to prevent sticking, even though this pot is not supposed to stick.