"Ceramic Bread Baker consistent success"
06 June 2012
I too initially had problems with dough sticking in the baker but now have perfected a process for consistent success when I bake sourdough loaves. Sprinkle a thin layer of semolina in the base and then place the dough, even sticky dough into the baker. Cut a strip, or two strips if necessary, of baking parchment about 75mm wide and place around the inside of the baker and against the dough. It helps to cut a few slits so that the parchment follows the curve of the dish. Allow the dough to rise and then bake as normal. After baking allow everything to go cold and then remove. Perfect!
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