I am ecstatic to have discovered another way to cover my dough during the proofing stages.  I read in an OLD bread book to give a linen towel a good dusting of flour and place it over the bowl.  I WORKS!!  Yippie!  I've had some disappointment with the dampened towel peeling my dough's crown away.  Plastic did until I oiled it.  But now to find that a good dusting of flour allowed my towel to remove itself promptly, well it's just takes the cake!

That's all folks.

ML

Hello,

does anyone know if there are any bread machines with pans that are not non-stick, such as stainless steel?

Thanks!

Hello again All!

I recently had some trouble with sourdough stripping the non-stick coating off my non-stick pans. I lined most of the surface area with parchment, but the ends were uncoverd. When they came out, they were silver and the pans (ends) were bare. While I would love to know why that happend (I retarded them in the fridge overnight. did they just spend too much time in there?) I would really like tips on baking in 10 x 5 pans.

Am I the only person having sticking problems in my Chicago Metalic Non Stick French Loaf Pan? I've used this 4 times now and the only way I can get my sourdough to not stick is if I coat it with seeds. I tried wiping on crisco once. It worked but left a sticky film baked on the non-stick surface of the pan. Any suggestions

sourdough lover