The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta sticking

JeffyWu's picture
JeffyWu

Ciabatta sticking

I have made Jeff Hammelman's various ciabatta loaves and they're wonderful. However, with the last batch in particular, having used inverted baking pans for the final proof before putting them in the oven, they've stuck to the pans.  I've put sifted bread flour on the pans but they still stuck. I've also used cornmeal in the past but there have still been issues with sticking. Any ideas as to how I can address this?  Thanks!

 

HansB's picture
HansB

Try  parchment paper.

mutantspace's picture
mutantspace

a mix of rice flour and plain is pretty good - non-stick baking paper works too  

BGM's picture
BGM

More flour on the rising surface.  Jim Lahey calls for 1/2 inch of flour under the loaves for the second rise.  Save the excess in the fridge for next bake.