I baked in the stainless at 450 with lid on for 30 minutes and with lid off for 25 minutes. When I pulled out the pre-heated pan to put in the dough, I quickly floured the pan and then dumped in the dough. This much improved the sticking problem. However, it probably baked too long without the lid. The crust got a little too crispy.
It definitely needs more salt. It could also use more oil and honey and perhaps a small amount of an alternative flour such as barley. It has a very wheaty taste unlike my sandwich bread. It is also pretty bland, though the crust and texture is nice.
It could still use a longer proofing.
I may attempt adapting these techniques to my other recipe.