Dutch oven bread stuck!

covering it again so some steam could work it’s magic totally worked! Thanks so much!

I baked using my dutch oven for the first time this morning and the bread got stuck. I remained calm, resisted the urge to hack away at it, upturned the dutch oven on a cooling rack so the steam rose to the bottom. then after about 10 minutes I ran a pallet knife around the edges using a gentle side to side prising motion all around, then shook the bread loose onto the cooling rack. It came out intact eventually though next time I'll try greasing before baking!

Add some semolina or rice flour to the bottom of the Dutch oven. It will not stick

You might think about investing in a combo cooker. I know that if you already have a Dutch oven, you're probably loathe to get another Dutch-oven-y type thing, but I love my cast iron combo cooker. With this vessel, you don't have to worry about burning yourself nearly as much, since the "lid" of the cooker serves as the base for bread baking (the lid doubles as a frying pan and the base is a deep pot). So, there's no reaching into the pot to gingerly drop the dough in.
I don't know for sure if this would help, but you may also consider the temp of your oven. I bake my Dutch oven bread starting at 500F for 20 min (with the combo cooker preheated, of course), and then reduce the temp to 450. This really forms a thick, hard crust, which easily separates from the cooker when you take it out of the oven. It's almost like the intense heat of the pan cauterizes the dough on the bottom, preventing it from sticking.

Ok, so lessons learned the hard way: A) certain wooden spoons are not strong enough to pry stuck bread out, and may instead snap and go flying. Oops. B) Antonia James is right as always, and if I had just been more patient and waited for the oven to cool for about ten minutes, the bread probably would have come right out, and not been as mangled as the part I pried out with the broken spoon. Now I know. I love the idea of baking on the lid, Droplet, but I do have a Dutch oven with a knob, so it wouldn't work...but now I know what to ask for when my birthday rolls around!

This may not work for dutch ovens with a knob handle on the light (well not may not, it won't) but I've used a lidded glass casserole in the absence of a dutch oven and do it the reverse way- I put the bread on the lid and put the body of the dutch oven over it to be the lid. Makes putting the bread in and taking it out easier. If it was me I'd just let it cool completely in its stuck state and then cut it and take it out in sections, otherwise squishing the hot crumb will ruin it for you.

I frequently bake bread in Dutch oven type pots made of various materials (cast iron, enameled cast iron, ceramic). My breads always touch the sides as well as the bottom with no greasing or lining and they have never stuck. I wonder if ithe sticking was caused by some ingredient in the recipe you used this time?

Does it fill the oven? I bake in mine with parchment at the bottom, but it's a loaf sitting in the oven not touching the sides or anything ...

I usually butter or oil my dutch oven if I'm baking bread in it--so I've never encountered the sticking problem. Have you run a thin knife around the edge to try to pry it out? I'd try to loosen the edges, and then put a plate flush with the bread and flip it up side down.
Good luck! Stuck baked goods are always a bummer.