Well what the hecks in it?! We need ingredients, amounts, your method, etc.

sorry .. not enough details to assess... is it your recipe of someone else? flour(s) used? Total Hydration? before or after salt added? before or after the three folding steps ( with 20 min between....) (( if that is something you do or know about...)....

I thought that’s normally what bread does and you just oil the heck out of the pan before it rises so it can flop out after.

Use plastic instead of steel. Steel is always rough to detach dough from.

Your solution #1: sprinkle with flour. Your solution #2: use less water next time.

Wet dough makes for a great rise.....