My No-Knead Bread stuck Big Time.
I am new to the "No-Knead process" of making breads. I recently bought the book, Artisan Bread in Five Minutes a Day. Today, I made two long 1.25# loaves from my Peasant Bread dough which had been in the fridge for 9 days. I wanted to test the dough, flavor, rising,...by leaving it in the fridge this long. The dough was very "wet" to handle, and I folded it quite a few times, very lightly adding flour, to make the dough feel silky & not sticky. I did not knead it. Since it looked still "wet", I rolled the fat "baguettes" in a light flour coating, and set them in my excellent-quality non-stick French bread pans (was afraid to put these directly on the stone,..even if covered with cornmeal). I let the dough rest for 50 minutes. They rose some, even though the dough was still quite cold. I baked them at 425 degrees convection for 29 minutes. The oven spring was superb. The crumb is what I wanted, "custardy". The loaves are excellent in color and flavor. But they stuck horridly to my good pans, resulting in a lousy appearance. Should I have added more flour, and risked losing the open crumb? Should I have oiled my great pans? (I have never done so in the past). Would these loaves have stuck to parchment as bad as they did to my quality pans...? I didn't wan't to add too much flour. I don't use products like PAM. The bread is great,....but .......