Re: Bread sticking to pan

eclipsme wrote:
> Yes, I can see that this will control the water better. I guess the 
> bigger question is, steam or bru****ng water on the bread - does this 
> work?  Are there alternatives that may be better?

During proof, you don't want the surface of the bread to dry out. In a 
commercial bakery, bread is proofed in a closed box into which steam is 
introduced, resulting in very high humidity. At home, you can try 
Janet's method of proofing inside a large plastic bag that you've 
inflated (by blowing into it before you seal it). In fact, you can place 
a container of hot water inside the bag with the bread. This works 
pretty well, but it doesn't keep the surface as wet as a commercial 
proof box does. So bru****ng with water before and after proof is helpful 
with some breads, particularly in the winter, when ambient air tends to 
be overly dry. It also leaves some excess water on the surface when you 
put the bread in the oven.

This is probably not as effective as live steam, but it may be as 
effective as the various Rube Goldberg methods people have come up with 
for adding steam during baking in the home oven (and Barry's is probably 
as good as any and better than most).


> 
> I have been spraying with Pam. I suppose I could spray heavier, but I 
> could try the Crisco.

I don't recommend spraying with Pam, heavily or otherwise. Grease is the 
word.

Dick