The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

avoiding sticking

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TeaIV's picture
TeaIV

avoiding sticking

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.

nbicomputers's picture
nbicomputers

you can line the pan with parchment paper or increase the greass in the pan


also dont watch the pan or ouse soap


first washing and scoring leaves rough surface that will give the dough places to grab on to.


just wipe out the pan that will leave a thin coating of greass just like conditioning a new fry pan remember the instructions say to put oil in the pan and heat it till the oil smoke then let cool and whipe it out and never use soap again and foods wont stick


 


bread pans are the same greas and whipe then never wash or use soap just greass each time and whipe your problem should be solved

holds99's picture
holds99

and you can forget about greasing your baking pans.  Even high hydration doughs like ciabatta bake well on parchment without sticking. 


What kind of bread are you baking?  Most breads, other than those requiring a loaf or special pan can be baked directly on a baking stone (without parchment, grease, etc.) using a little semolina on the baker's peel to keep the loaf from sticking to the peel when sliding it off onto the stone,


Howard

TeaIV's picture
TeaIV

where do you get parchment paper?


 


I've baked lesson 1 bread, lesson 2 bread, and pain au fromage from this one book I found.


 


but not washing your pans sounds like.... no offense, a bad idea.

arzajac's picture
arzajac

I get parchment paper at the grocery store.  It's near the wax paper.  I've also seen it at Wal-Mart.


 

davec's picture
davec

The foil conforms more easily than parchment to the shape of your container, and it can be reused several times.  If you can't get either that or parchment, I wouldn't worry about unwashed pans.  The heat of baking will kill any nasty beasties.


Dave

nbicomputers's picture
nbicomputers

dont use it if you have birds for pets.


the oders given off by teflon is toxic to small tropical birde and parots.


i have 3

nbicomputers's picture
nbicomputers

actualy thats what the pros do at least thats what i did in my bakeries loaf pans were whiped out with a rough cloth and if realy bad rinsed in cold water but never scoured. you wanted to leave a coating of greass in the pan.


once seasoned fry pans never stick and soap removes the seasoning and causes foods to stick


parchment can be found at KA also but they cost more

holds99's picture
holds99

I bought mine back in April 2008.  I purchased a box of 1,000 sheets (16 3/8" X 24 3/8").  This would be a 3-4 year supply for me.  Mine came from kitchengifts.com and were made by Prime Source and came vis Bunzel Distribution, St. Louis, MO.  


Try Googling Kitchengifts.com.


1,000 sheets cost........ $45.00
Shipping cost.............. $9.95


Cost per sheet comes to a little more than 6 cents per sheet.


They also sell them in 500 sheet boxes and lesser amounts.  They were MUCH cheaper than buying the rolls at the supermarket.  Google "parchment paper" and you should get plenty of hits.


Good luck,


Howard

Marni's picture
Marni

Here's another strong vote for parchment.  I use it all the time.  It's great for cookies!


Howard- thanks for the tip,I need a less expensive source than mine.


Right now I find it at Smart and Final or Target in rolls.  I would go that route for a first time trial with parchment, TealV, then if you like it - buy in bulk.


Marni

clazar123's picture
clazar123

Buy a small bottle of liquid vegetable lecithin at a health food store or maybe even the grocery store. It is a thick,clear yellow oil. I mix about a teaspoon into 1/2 cup cooking oil in a jar,mix and grease the pans with it.Works like a charm. It is the same ingredient in the cooking sprays that make them effective.


Or just use baking spray.


When I cook on cookie sheets, I sprinkle the pan with quick oatmeal,rather than cornmeal, to prevent the bread from sticking. I don't like the crunchiness of the cornmeal. I have also used whole wheat flour and rice flour.Different sensations in the mouth and different appearances.

LindyD's picture
LindyD

Parchment and pan liners make cleanup a breeze and are timesavers not only for bread baking, but for cakes, cookies, and just about anything else you bake (including pizza).  Nothing sticks to them.


My retarded doughs sit on pan liners in the cooler.  Makes moving them to the oven a snap.


Don't restrict yourself to using parchment as a search term, however.  If you Google baking pan liners, you'll come up with more hits.


For example, you can buy 100 12" x 16" liners for $4.50 through this link.  That's just one example. 


Avoid the parchment in a roll sold at grocery stores.  It's too expensive, plus the paper curls.  Pan liners are sold in flat sheets, which are very easy to work with.

TeaIV's picture
TeaIV

thanks guys! I'll try that parchment paper (or pan liners...)