I have a standard white whole wheat/spelt bread recipe that I’ve been using for months for our weekly bread. I’ve always baked it as a single loaf, in a glass loaf pan greased with olive oil, for 47 minutes (tented for the last 7 minutes) at 350 degrees. Until my last two bakes, it always came out perfectly and released from the pan without any sticking whatsoever. Now, suddenly, it is cementing itself to the glass pan during baking and will not come out without the loaf being completely destroyed in the process. I haven’t changed anything about the recipe, the baking temperature, or the ferments. It just suddenly stopped releasing from the pan.
Anyone have any ideas why this is happening?