The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

parchment paper

Breadhead's picture

Parchment paper on your baking stone - counter productive?

June 18, 2012 - 12:46pm -- Breadhead

From what I have read, the biggest benefit of using a baking stone is a crustier loaf, which is due to the dry and porous surface of the stone. If you slide your dough onto the stone with parchment paper, wouldn't you negate the benefits of using the stone, since the PP would seal in moisture and shield the dough from the dry stone surface?



LT72884's picture

i dont see the point of parchment paper

December 29, 2010 - 5:34pm -- LT72884

so i tired using parchment paper for 3 loaves... i dont see a difference between using it and not using it. My loafs came out very flat, no more than an inch high. I STILL have the EXACT same problem as i always have. No oven spring. I dont over proof, i let it rise the full time and i proof in baskets! Here is a pic of a loaf that turned out crappy.



Alfie's picture

I have buying Reynolds parchment paper and recently saw

The pricing between Walmart and the above link is so different I am wondering if I am missing something.

The S&H for webstaurantstore was high so does anyone have suggestions?


TIA, al

Mini Oven's picture

Bread Bottoms - looking at the underside

August 13, 2010 - 1:57am -- Mini Oven

Bread Bottoms   What do they tell us?  Lots of information there yet we tend not to show them.  Yet we flip over a loaf as soon as we have it in our hands, many times before it lands on the cooling rack.   Some bottoms we don't see, others we do.  Dark, they speak of a hot oven; pale, a cooler one.   The hallmark of an English muffin > two bottoms.  They also leave clues as to what surface the loaf was baked.

In a discussion on evidence of the use of baking parchment, the subject of wrinkles came up.

JoeV's picture

Parchment Paper Tutorial - No-Knead Bread

April 1, 2009 - 7:56pm -- JoeV

I posted this tutorail on another food site before they banned me from the site (no sense of humor...their loss. LOL), so rather than give the link to that site I figured some of the newer artisan bakers could benefit from this tutorial, especially if they are having difficulty working with wet dough. Hopefully many will benefit from the dialog and the pictures.


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