Parchment sticking to baked loaves
Hello! I am a new visitor. I love the ease of using parchment to transfer my sourdough boules to the hot Dutch oven for baking, but when they are done I find the paper has baked onto the surface of the loaves and is next to impossible to peel away. I see an old entry from 2009 where someone suggests using Reynold's non-stick foil instead of parchment. Does anyone currently use this? Any ideas about how to avoid the sticking issue with high-hydration doughs?