November 13, 2015 - 3:57pm
Parchment Problems
Parchment can be a real boon in working with high hydration doughs, but I've had a number of bad experiences in which the parchment gets REALLY welded onto the bottom of my loaves. No chance peeling it off.
I don't have the information on the brand/type of parchment I've had problems with, so I'm wondering if others have had this experience, and if there are better/worse choices out there...
Share
in the two years that I've used parchment. That was for a 105% hydration rye levain WW baguette that stuck mercilessly, but was able to be peeled off when the baguettes cooled down enough. I've also baked 102% and 100% hydration WWs that didn't stick at all.
I buy my parchment at a regional open-to-the-public restaurant supply store called GFS. The parchment is called "Quilon Coated Baking Sheets" by Brown Paper Goods Company in IL, USA.
From some website:
"But we became curious about this "quilon" and did a little more research. Even though it was fantastically convenient and inexpensive, it seemed as if "quilon" is related to Teflon, and that makes us slightly nervous. Turns out that Quilon is made by Dupont and it's been FDA-approved for coating baking materials. This isn't enough for some consumers; some feel that it should be avoided, just like Teflon."
I use this paper and it's incredibly convenient, but it does not work well with very wet doughs, particularly when they are in contact for any period of time prior to baking. Ryes are especially bad. You need to use something else, like regular roller parchment, or semolina.
Are you sure it was parchment paper? A neighbour of ours saw me make pizza on parchment so he tried it not knowing that parchment paper wasn't waxed paper the result was inseparable.
Gerhard
It is, I do know that much
I have used Reynolds parchment paper and the parchment paper sold at King Arthur Flour. Both are coated with silicon and I have not had any problems with it sticking. Slides right off.
I've used Reynolds and at least two or three others including store-brand. The only issue I've ever had was when the dough was placed such that folds in the parchment got caught in the baked loaf so that the parchment tore when I pulled it away. And that has only happened a couple of times.
with parchment from Breadtopia. I've reused the same sheet as many as five times for sourdough and/or pizza on a baking steel. Pizza is baked at 500 F without any issues.
I finally found the roll - "homelife parchment paper"
Not good in my experience...
n/t