baker
Hello. I recently bought baking paper, well, I think you can finally overexpose the bread and bake it normally. The bread turned out good, despite the 42 minutes of baking, but it burned 'like a black')) and the paper stuck. Okay, I'll figure it out somehow with bread, tell me, is the paper supposed to stick tightly? Do I need to grease it or dust it with flour? Thank you.
I searched the forum - I did not find anything.


Added Monday, 28 March 2016 7:58 PM

would like to hear better about floured paper. Does anyone have experience.
Admin

Why overexpose bread in the oven? To burn?
It is better to buy a temperature probe and control the readiness of the bread. Thermometers, oven temperature probes

And it is more practical to use not paper, but a non-stick mat. Or you can just place the dough on a baking sheet (non-stick) and bake.

Baking paper is also different, you need to look at the label "for baking in the oven"
baker
Admin, well, not exactly overexposing, just a little longer. I do not like that the bottom of the bread if the baking sheet is greased with butter like this 'fried', with a crust and at the same time the bread is a little damp. And I am not inclined to trust different silicones.
Not about that, next time I want to sprinkle the paper with flour, dissuade / support. If I'm not mistaken, then it is called tracing paper, but I could be wrong.
Biryusa
Quote: baker
If I'm not mistaken then it is called tracing paper, but I could be wrong
There is a special baking paper, siliconized. Nothing sticks to it even without lubrication.
For example, such
Baking paper

🔗

Lyuba ***
baker, baking paper is different. Unfortunately, I distinguish it only at home - you need to drop a little oil on the paper and smear it with a brush, if the oil rolls into balls, then nothing will stick to this paper, and if it is smeared evenly like on plain paper or tracing paper, then it must be lubricated with oil when baking, you can't pull it off otherwise.
Sonadora
bakertry Paclan baking paper (available in many supermarkets). Both yeast and biscuit pastries lag behind her without problems.
Albinka75
Quote: Biryusa

There is a special baking paper, siliconized. Nothing sticks to it even without lubrication.
For example, such
Baking paper

🔗
Olya, I have this particular siliconized paper. Quite right, it doesn't stick and you don't need to lubricate it. She baked a biscuit, she easily walked away from baking.
Wildebeest
I ran out of paper, asked my daughter to buy it. She began to bake bread. So this paper almost eaten into the bread. So the bottom crust had to be cut
Then I bought a roll for trial in Fix-price, our beloved from bezishodnost, the paper was white. So this paper turned out to be paper for all papers. Nothing sticks to it.
Sonadora
Quote: Albinka75
I have this particular paper, siliconized
And I, a village, did not even know that it was siliconized.
Admin
Quote: baker

And I am not inclined to trust different silicones.
Not about, I want to sprinkle flour on the paper next time, dissuade / support

Girls, this is what the author of the post wants - see the quote
Tricia
baker, this is just my opinion, but personally I feel sorry for my labors with sourdough, kneading, proofing first, second, molding, etc., then to ruin it all with some wretched paper that must be scraped off and cut off with bread!
Yes, I’m better than the most expensive waxed paper for baking for 300 rubles. I'll buy it for six months, than I'll be left without a delicious bread crust and ruin the appearance of the long-awaited loaf.
Respect your work and your Bread!
Or buy non-stick molds or specials. bread molds and brush them with a homemade nonstick mixture with lard or butter.
Sprinkling flour all the time is not an option. Either you do not follow it at once or you hammer the crust with flour - too little pleasant.
I repeat once again, this is just my personal opinion.
lira3003
Quote: baker
And I am not inclined to trust different silicones.
baker, but the teflon mat is also not suitable? I like it, it doesn't stick, it doesn't need to be smeared and the crust is baked
Elena_Kamch
Quote: baker
I'd like to hear better about floured paper
From my own experience, I concluded that if it sticks, it doesn't! Do not sprinkle with anything ...
Do you bake a hearth?
I often bake in molds, I like big holes, but they don't work in my hearths. I bought special forms for bread, everything was sticky in them. It began to lubricate like Tricia, wrote
Quote: Tricia
homemade non-stick mixture with lard or butter
Great bread comes out! And over time, the forms have either become saturated, or something ..., now I will grease it with very light vegetable oil and everything is in order, the crust is wonderful and nothing sticks
prubul
And I have such a - generally super
Baking paper
baker
clear, thank you all for the answers. I will smear with oil and not steamed.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers