No-knead 18 hour bread
I regularly bake the no-knead 18 hour bread and have just started the suggested technique of letting it rise on parchment paper, and then transferring the whole thing to the preheated pot/pan to do the baking. I read somewhere a recommendation of using brown paper or wax paper instead of parchment paper. Parchment paper is costly and it also leaves indentations in the baked loaf because it is very stiff and inflexible. I tried brown paper bag, and probably should have sprayed it with "Pam", because the bread completely stuck to the paper, although the paper did not burn! Has anyone had any experience with this method? Or with wax paper? It's really great because the soft dough is easier to handle, and it doesn't deflate when dropping it into the pot!