Re: Bread sticking to pan

On Thu, 2 Oct 2008 06:33:46 -0600, "Janet Bostwick"
<nospam@[EMAIL PROTECTED]
> wrote:

>Boron Elgar wrote:
>snip
>> I go out of my way to try something different all the time, just to
>> push the envelope of how resilient flour and water can be under
>> conditions that range from utter indifference to close tending.
>>
>> Boron
>
>For some reason, I am unwilling to go that far.  I'm sure it is my
heritage. 
>I am into streamlining the process.  Predictable method and results. o{
>Janet 
>

I am just as crazy with regular cooking, too. I read a recipe that
gives me ideas, but almost never follow one. I improvise as I go
along.

Only in baking cakes or pastries do I adhere more strictly to the
scripts - most times.

As for bread, I decided long ago that flour is cheap (ok, not so cheap
now as it was, but it is inexpensive, comparatively, to decent bread
that one can buy) and that I was going to get as creative as I could.
It is very difficult to get a real dud. I never wind up with anything
inedible. Oh, there may be efforts that I will not bother with again,
a funny looking loaf or two,  or I may decide to tweak with different
grains, hydrations, shaping, proofing or oven temp, but I enjoy the
excitement of it all. We jokingly call it wonderbread.

Boron