The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Parchment Paper

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EvaGal's picture
EvaGal

Parchment Paper

I've been using parchment paper for proofing and baking SD loaves on a cookie sheet with rolled dishtowels for lateral support (removed for baking).  


Question one: is the paper reusable? If not, is there a reusable alternative?


Question two: In order to separate the dough from the fabric, I sized the parchment to be as tall as I imagined the loaves could become.  It curled upward and seemed to be blowing in the wind from my convection oven fan. Is this  detrimental to the loaves?  


Question three: How do I avoid the parchment paper sticking to the loaves at the end of the bake?


Thanks for your thoughts on this!


EvGal

PaddyL's picture
PaddyL

Parchment is reusable.  And it shouldn't stick to baked loaves.

bnom's picture
bnom

In my experience, parchment paper can be used for baking bread twice.  After that, it is more likely to burn.  At least that's my experience with putting it on a 500 degree baking stone.  I have parchment that I use for prepaking pie shells (I put dry beans on the specially cut parchment and at the lower temp it cooks at (375 degrees) I can use that parchment over and over.

pmccool's picture
pmccool

As PaddyL notes, baking parchment should not stick to the loaves, since the heat of baking activates its non-stick qualities.  Standard parchment paper might well stick (I've never used it for baking, so can't speak from experience), since it doesn't have the release agents that baking parchment has.


Regarding your second question, no, the excess paper shouldn't have a noticeable effect on the finished bread.  It may be a little lighter in some areas than it would otherwise, but not to the extent it causes a problem.  


Paul

lynnebiz's picture
lynnebiz

There's actually different grades of parchment paper. I think it's been discussed here, so you could do a search to see. The better grades can be used several times, but even with my standard grocery store variety, I use them several times. Says on the package not to use it above a certain temp. but I've used them even higher..


My eventual goal is to get a box of wholesale (sold to bakers in the industry) parchment. Would probably last me a few years, and I have no idea where I'd keep the box (I have a small apt w/little storage space)...


The alternative is to buy some of those reusable silpat sheets.

SusanWozniak's picture
SusanWozniak

I've reused parchment paper since I bought my first roll.  It does become crispy after the 2nd or 3rd time but why use more than you need.

verminiusrex's picture
verminiusrex


 

Question one:some parchment is more durable than others, and depends on the temp you are baking at. I have a heavier parchment that I can use 4 times baking bagels at 425 degrees for 25 minutes each time, but only once when baking pizza at 550. There are silicon baking mats that may work for you, available at any Wal-Mart, Target, BB&B, etc. I prefer the parchment because it's useful for other things and handles cooler than the silicon mat right out of the oven. 

 

 

Question two: Should be fine.

Question three: Should release on its own during baking, if not you can always spray with oil to help with the release.