November 13, 2015 - 3:57pm
Parchment Problems
Parchment can be a real boon in working with high hydration doughs, but I've had a number of bad experiences in which the parchment gets REALLY welded onto the bottom of my loaves. No chance peeling it off.
I don't have the information on the brand/type of parchment I've had problems with, so I'm wondering if others have had this experience, and if there are better/worse choices out there...