Re: Bread sticking to pan

eclipsme wrote:
> I am a beginning bread maker who is just beginning to be able to 
> reliably bake a nice whole wheat bread. I read here about using steam to

> help with the oven spring, and tried just pouring water on the baking 
> stone to make the steam, and into a cast iron frying pan, etc. I stopped

> after reading of the harmful effects to my oven.
> 
> Lately I have been dripping water onto the loaves for their las rise as 
> well as just before putting them in the oven. The idea is to keep the 
> crust soft enough to allow the loaf to expand.
> 
> 2 questions - any comments on this method and even if I am helping 
> anything at all by doing it, and 2nd, the water tends to get between the

> dough and the pan. When baked this causes the bread to stick to the pan.
> 
> I have a hunch there is a better way...
> 
> Thanks,
> Harvey

You can brush water onto the rising loaf with a large pastry brush (this 
looks like a bristle paint brush, with bleached bristles and a blond 
wood handle. It's made to withstand wa****ng with soap and water, with a 
waterproof rubber ferrule. You buy it at a restaurant supply store, not 
a hardware store. Get a large one, at least two inches, preferably bigger.

To prevent sticking, grease the pan properly. Use lard or Crisco or some 
other solid shortening, not oil, and don't skimp.