Dough stucked to the baking stone
I've baked dozens of artisan bread for the last couple of years.
Yeaterday I came accross a problem I haven't seen before.
The dough, the same dough I am working with over and over got glued to the stone.
I had different thoughts of what could be the cause of that.
First, I used some water around the stone for steaming something I did not do lately. I think some of the water dripped on the stone. I was sure it's nothing as the oven was on 450F for 20 minutes before the dough went in. Is it ok? Is that the cause.
Second, I use to wait at leat 15m after the over gets to the final 450F temperture before bringing in the dough. This time I brought it in without the extra 15m. Could that be the cause?
You ideas are greatly appreciated.