My problem was sticking to the Dutch Oven. Do you coat it or use parchment paper or just a really big DO so the dough doesn't touch the sides?That could be your problem. For a good/excellent oven spring they say you need to trap that moisture/steam and the Dutch Oven is the perfect tool. I have had the opposite luck. It has made my Boule cooks almost "set it and forget it". I am using the DO and cooking @450F for 25 mites covered and then 20 mins uncovered. Perfect every time!