release from proofing basket
I recently dicovered bread baking and this wonderful site.
Question: is there a trick to getting an easier dough release from the coiled baskets?
When I line the basket with a floured cloth, I have no problems but I get no coiled pattern on top either. When I place a shaped boule into an unlined basket and retard it then re-awaken it with the final proof, I have trouble with the dough sticking to the basket. I flour the baskets but during the removal process, the clinging basket pulls at the "skin" or surface of the dough so that it is as though there is a space between the skin and the main mass of dough. The finished bread actually turns out well, but I'm guessing there is some technique I'm missing that could make this near final step a little less stressful.
Thanks for any thoughts and suggestions. Again, love the site!