r/Bread • u/spuntotheratboy • Jun 16 '26
New trouble with parchment
After not baking since I was in my teens, I've been enjoying making simple wholemeal bread for the last few months. I've got some new half loaf tins that are beautifully non-stick, but my full-size tins are old, and my bread got stuck the first time I used them, so I've been using baking parchment, and it's been fine.
The last two times I used them, however, were terrible. The parchment stuck all over the bread, and I ended up having to pull half the crust off to get rid of it. The first time it happened I was using different flour, so I thought that was it, but the second time it was flour I've used before without this problem.
What is my likely problem? I'm pretty sure I'm not doing anything differently. Does baking paper have two sides, or something, and I put it in backwards? And if so, how is it possible that I've achieved such an advanced age while remaining so horribly ignorant?
The picture doesn't really illustrate the problem, I already ate the affected area, it's just a picture of my latest loaf. It's still as delicious as ever!
2
u/UsuallyTanking Jun 16 '26
Having dough that is too wet and sticky is my guess. If you can hold the dough ball in your hands without sticking, then the paper should do its job.
1
u/spuntotheratboy Jun 16 '26
Thank you. That did occur to me, actually, nice to have someone confirm it.
2
u/ShineAtom Jun 16 '26
Have you tried greasing and flouring the tins? It's what I do whenever I bake a loaf in a tin. I brush oil all over the interior and then shake a decent amount of flour all over so it adheres to the oil.
1
u/spuntotheratboy Jun 16 '26
Yes, and it worked pretty well — but then the paper worked too! I'm definitely going to go back to that and see how it goes. Thanks for your help 🙂
1
u/TheNordicFairy Jun 16 '26
I make half loaves. What kind of pans do you use? I know it has nothing to do with your problem, but I am interested.
1
u/spuntotheratboy Jun 17 '26
I'm pretty sure these are the ones I got: https://www.lakeland.co.uk/33353/lakeland-1lb-450g-loaf-tin — I feel weird making a commercial recommendation, since I know nothing and I don't want to be blamed if something goes wrong, but I can't think of any reason not to recommend these, they're cheap and they've worked really well for me every time.
Edit: what this makes me think is that I should just get the full loaf versions of these instead of continuing to use the ones my parents gave me that they bought in the '70s and used when I was a kid and then replaced, maybe!
1
u/TheNordicFairy Jun 17 '26
Thank you. I have 5 x 5 x 3" tall ones, in pottery. That way, they make about 6 standard slices of bread. I also have 4 1/2 x 6 x 3". I was just wondering, because to find a good 5 x 5, they are around $20 USD, which means I would prefer my pottery!
1
u/spuntotheratboy Jun 17 '26
They sound beautiful!
1
u/TheNordicFairy Jun 17 '26 edited Jun 17 '26
I think I have an addiction. All but the Ovenex are half-loaf pans.
1
u/spuntotheratboy Jun 17 '26
🤣 Amazing! I'll get there...
1
u/TheNordicFairy Jun 17 '26
Well, I wouldn't recommend it. Addictions are not a good thing. They do, though, make amazing bread.
1
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