Hi everyone. I'm having trouble getting my dough out of the bowl/container without it sticking a great deal, despite spraying with Pam or greasing with butter. I think it's degassing my precious dough (I make pain a l'ancienne) and leading to less full baguettes. I usually let the dough rise in plastic tuperware containers. Any tips for how to solve this? Thanks!
I am looking for tips on making toppings/seeds stick atop the bagels I bake. I am thinking of making a solution of egg whites and water, and misting that solution over the toppings once on the bagel.
Thoughts and suggestion would be very much appreciated!
I have a basic, but crucial, question. how do I keep the bread from sticking to the pan or sheet? my loaf from lesson one came right out, but every other bread I tried making sticked (about 2, i'm kind of new :D). I greased my pan every time.
I proofed two batards last night in the refrigerator on a couche (homemade, I purchased duck cloth and hemmed the edges, foured it and keep it in a plastic bag with two cups of flour. I roll it around every now and then to keep it floured. Anyway, for the first time the loaves stuck to it like super glu. I managed to take a razor and gently peel them off. I will post pix later. I then took the razor and gently scraped off the stuck dough. Question (hours later) should I shake it out and then wash and try to re-flour or just reflour and leave it alone.