no-knead, high hydration, cold oven - Help!
The first time I baked a no-knead loaf in a cold oven, it came out perfect. It was made with bread flour. I don't remember if I greased the pan, or what the oven temp was.
The next 3 loaves have stuck big time. They were -
whole meal spelt, greased with butter, baked in corningware
bread flour, greased with butter, baked in pyrex
multigrain, greased with safflower oil, baked in stainless dutch oven
For those of you who start NK or other high hydration doughs in a cold oven, do you grease the pans? Is there some secret I'm missing? The doughs all seemed decently developed beforehand. The first two tasted fine, once I got them out of the pans. The 3rd loaf is still in its straight sided ducth oven, and I'm not sure just how I'll get it out. I think I'm going to have to cut the bread so I can get a spatula between the bread and the bottom of the pan. Too bad, I'm moderately happy with the slash pattern on this one.
Later edited to add - after cooling in the pan awhile, the bread tipped right out.