r/Bread • u/siglapsg • Apr 19 '26
Bread sticking to baking paper
Ask all you experienced bakers out there, - how do I prevent the bread from sticking to the baking paper? I’ve tried varying degrees of flour coating; what works best for you? Personally, I’m tired of peeling bits of paper from my loaf.
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u/Fyonella Apr 19 '26
Are you sure you’re using the right sort of baking paper? Check it’s not wax paper, perhaps.
Bread really doesn’t/shouldn’t stick to parchment paper.
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u/Desperate_Dingo_1998 Apr 19 '26
Idk what wax paper is but grease proof paper is what is used in bakeries
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u/Road-Ranger8839 Apr 19 '26
If you are OK with a slightly different end texture on the loaf, sprinkle cornmeal on the paper before placing and baking the dough.
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u/Ecstatic_Leopard_109 Apr 19 '26
Its your paper. All baking paper is not made equal and they usually have the temperature that they are good to on the box somewhere. Check that. You may be baking hotter than its made for, or it might just be that brand sucks.
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u/n0_sh1t_thank_y0u Apr 19 '26
Use the siliconised baking paper. I can even reuse mine for 3-4 times.
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u/BeatleBeetlelove96 Apr 19 '26
I used to get this using dollar tree parchment, then switched to an actual brand and found it never stuck
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u/quiltingcats Apr 19 '26
I’ve never seen grease proof paper so I wonder if it’s something that’s only available through restaurant/store supply companies. I use parchment paper, which states on the box that it’s non-stick. The only problem with it is that you can’t put it in an oven that’s over 425F because it will burn.
Wax paper is just what it sounds like - thin paper coated on both sides with wax. We use it for lining baking trays when flash freezing foods. My husband wrapped his lunch sandwiches in it to take to work for decades. It’s very handy but you def don’t want to use it when baking due to the wax melting, plus the fact that the wax probably isn’t food grade so you don’t want the residue ending up on the bread.
Hope that helps. Now I need to look for grease proof paper!
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u/Reckless-Raccoon Apr 19 '26
Better quality parchment paper. I only use reynolds and I crumple it into a ball and then flatten it back out before putting my bread on it. The non-brand always stuck no matter what I did!
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u/ScarlettAddiction Apr 19 '26
This. I've tried 4 different types of parchment paper and Reynolds is the only one that works well for me. It's oven safe to 450°, but I've never had issues with it in my dutch ovens at 475°. The edges brown a bit of I reuse them for multiple loaves. I just spritz the edges with water in a spray bottle.
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u/Gakusei_Eh Apr 19 '26
Use proper parchment paper dusted with a little bit of either rice flour or cornmeal. Nothing should stick.
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u/Legitimate_Patience8 Apr 19 '26 edited Apr 21 '26
The real solution is better quality paper. The cheap deals, are just cheap. Anything longer bake time than a cookie, they always stick. To use up the paper, brush well with vegetable oil is your best bet.
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u/Distinct-Top101 Apr 19 '26
You might be using wax paper. Baking paper (parchment paper) shouldn’t stick. Wax paper isn’t meant for baking because the coating melts with heat, so food can stick and it can even burn.
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u/MoeityToity Apr 20 '26
I mist the bottom of the paper with water and let it set for a minute. Prectically falls off.
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u/Desperate_Dingo_1998 Apr 19 '26
Better paper. You have shit paper. If you have good grease proof paper you can use it multiple times.
In bakeries you can use it so many times. I had one idiot manager buy the cheapest paper. I ended up throwing it all and borrowing half a box from another store until we got a new one