Managing a high loaf from a brotform
Help!!! Everytime I try to get the dough out of my brotforms it manages to go flat, even tho it doesn't stick and comes out easy. I have tried making a firmer dough, letting the dough rise covered by the brotform so it doesn't have to be turned out,tried covering it again once out of the form and letting it rest to hopefully regain some of the loft, literally everything I can think of so far. The dough itself has never stuck to the forms which woud make it go flat but I just can't seem to manage getting that nicely risen dough out without it deflating and making a flat loaf. So how do all of you who use brotforms manage to get those nice high loaves, at this point I am ready to throw those expensive forms to the curb for the trashman.............I've been trying to get it right for months now and we probably have some of the fattest birds around from all the hockey pucks I throw out each week. Thanks, mattie