Free Your Sourdough: Tips For Non-Stick Baking

Sourdough is a tricky type of bread to master, and it can be frustrating when it sticks to the pan. There are several reasons why this might happen, such as the dough being too sticky, the pan not being seasoned properly, or the oven temperature being too high. However, there are also several simple solutions to this problem. For example, you could try using parchment paper, adjusting the oven temperature, or adding a light coating of oil to the pan. You could also try lowering the hydration of your dough, maximising gluten development, or using a heavier coating of flour on the dough and in the pan.

Use parchment paper

Using parchment paper is an effective way to prevent your sourdough from sticking to the pan. Here's a step-by-step guide on how to use it:

Step 1: Cut the Parchment Paper to Size

First, you'll need to cut the parchment paper to fit the bottom of your pan. Ensure that the paper is large enough to cover the entire surface where your dough will be placed.

Step 2: Grease the Pan

Lightly grease your pan with oil, butter, or any preferred fat. This step helps create an additional layer of protection against sticking.

Step 3: Place the Parchment Paper in the Pan

After cutting the parchment paper to size, place it into the greased pan. The grease will help the paper stay in place.

Step 4: Prepare the Dough

Now, you can proceed with preparing your sourdough dough as usual. Follow your recipe's instructions for mixing, kneading, and proofing the dough.

Step 5: Place the Dough on the Parchment Paper

Once your dough is ready, gently place it onto the parchment paper in the pan. If you're using a proofing basket, you can flip the basket over to centre the dough onto the paper.

Step 6: Bake as Usual

With the dough placed on the parchment paper, you can now bake your sourdough as you normally would. The parchment paper will create a non-stick barrier between the dough and the pan, preventing it from sticking.

Tips for Using Parchment Paper:

• Use Quality Parchment Paper: Opt for a reputable brand of parchment paper, such as Reynolds or Costco. Cheaper options may not provide the same non-stick properties and can lead to sticking issues.
• Avoid Wet Dough: If your dough is very wet, it may increase the chances of sticking. Try to use a drier dough or adjust your recipe to reduce the moisture content.
• Preheat the Pan: Thoroughly preheat your pan before placing the dough in it. This step is especially important if you're using a Dutch oven or ceramic baker. Preheat for 25-30 minutes to ensure the baker is hot enough.
• Use a Parchment Sling: If you're transferring your dough to a hot baking vessel, such as a Dutch oven, consider using a parchment paper sling. This technique involves placing the dough on the parchment paper and then using the paper's edges to lower the dough into the hot baker.
• Crumple the Parchment Paper: Before using the parchment paper, crumple it up in your hands and then smooth it out. This helps the paper conform to the shape of your dough and prevents it from sticking as much.

By following these steps and tips, you can effectively use parchment paper to prevent your sourdough from sticking to the pan, ensuring a smooth release and a perfectly baked loaf.

Lower hydration

Sourdough is a wetter and stickier dough than regular yeasted bread due to its higher hydration level, which means it contains more water. While it should still be manageable, a very wet and sticky dough can be challenging to work with and may indicate that something has gone wrong.

One way to address this issue is to start with a lower hydration level. A lower hydration dough is generally easier to work with, especially for beginners. Starting at 70% hydration is a good starting point and can be increased once you have mastered the basics. Lowering the hydration will give your dough more strength and structure, making it less likely to stick to the pan.

To calculate the hydration level of your sourdough, use the following formula:

Weight of Water divided by Weight of Flour) x 100

For example, if you have 350g of water and 500g of flour, the hydration level would be:

350/500 x 100 = 70%

Remember to include the weight of water and flour from your sourdough starter in the calculation for a more accurate result.

When working with a lower hydration dough, it is important to use a strong, high-protein flour, such as bread flour, to ensure the dough has the necessary gluten structure. Additionally, you may need to adjust the amount of starter to control the fermentation speed. Using wet hands when handling the dough can also help prevent it from sticking to your fingers.

By lowering the hydration level and following these tips, you can reduce the stickiness of your sourdough and make it easier to work with, resulting in a more successful baking experience.

Maximise gluten development

To maximise gluten development in sourdough, you must first understand what gluten is and why it's important. Gluten is a mixture of two proteins found in wheat that, when mixed with water, create a network of gluten chains. This network is what gives the dough its elasticity and strength. Without it, the dough would rip and tear.

A strong gluten network is essential to ensure your sourdough doesn't collapse after baking and will help you achieve a superior oven spring. It will also ensure the dough doesn't stick to the banneton or proofing basket.

• Stretch and fold: This is possibly the most well-known technique for developing gluten in sourdough. You complete a set of 4 stretches and folds every 15 to 30 minutes, aiming for around 4 to 6 sets before the dough is ready for bulk fermentation.
• Coil folds: This is the gentlest way of developing gluten and is best for high-hydration dough. You loosen the dough around the edges of the bowl, pick up the dough in the centre, and use its weight to let it fall back into the bowl, coiling it under itself. Repeat this process after turning the bowl 90 degrees.
• Lamination: This technique is great for adding other ingredients like nuts, dried fruit, or chocolate. You'll usually need to perform some stretch and folds or coil folds before laminating the dough, or let the dough develop some gluten structure on its own.
• Wrapping: Gather the dough out of the bowl and use one hand to wrap it around the other hand. Wet your hands before doing this. The dough will look like a spiral.
• Kneading: While kneading isn't necessary for sourdough, it can be a successful technique for developing gluten quickly. You can knead by hand or use a stand mixer or bread machine, which can be helpful if you're short on time or have difficulty handling the dough.
• Slapping and folding: This technique is best for high-hydration sourdough, where you can use the stickiness to your advantage. You slap the dough down on the table and pull it towards you, then fold it back over itself.
• Pulling around the bowl: Use your fingertips to pull the dough in short, upward motions as you move around the bowl. You can generally perform around 20 to 25 of these dough pulls.

Remember, the longer the fermentation process, the stronger the gluten network will be. You can test the strength of the gluten in your dough using the window pane test: pull a piece of dough between your fingers and stretch it thin. If it tears, the gluten network isn't developed enough; if it stretches without breaking, the gluten is strong.

Season your banneton

Seasoning your banneton is essential to prevent your dough from sticking to the basket and ruining the shape of your loaf. The process is simple but needs to be done carefully and thoroughly.

Firstly, spray the inside of the banneton with water. It doesn't need to be soaking wet, but you should ensure that all parts of the inside are covered. You can use a spray bottle or run the banneton under a tap.

Next, coat the inside of the banneton with an even layer of flour. You can do this by pouring a small amount of flour into the basket and rotating it so that the flour falls into the crevices and along the sides. You can use any type of flour for this, but rice flour is particularly good at preventing sticking, and rye flour absorbs moisture well. You can also experiment with different combinations of flours to find what works for you. For example, a mixture of rice flour and white flour will give your bread a rustic pattern. It's important not to use bread flour for seasoning, as it can combine with your bread dough.

Once you have coated the banneton with flour, tap out the excess and leave it to dry. You can then use the banneton for your sourdough bake. You will still need to dust it with flour before each use, but this initial seasoning will help to prevent your dough from sticking and will lock in moisture to keep your dough from drying out.

After using your banneton, you should clean and dry it before storing it to prevent mould and bacteria. You don't need to deep clean it every time, but make sure it is completely dry before storing. Once a month, use a dry brush to remove any excess flour.

Use less yeast

Yeast is an essential ingredient in bread-making, helping the dough rise and develop a fluffy texture. However, adding too much yeast can cause the bread to rise too high, bringing it too close to the top heating element in the oven. This can lead to an underbaked base and a sticky mess that stubbornly refuses to leave the pan.

To prevent this, it is crucial to add the right amount of yeast as specified in your bread recipe. Be sure to take into account the temperature and humidity of your kitchen, as these factors can influence the behaviour of the yeast.

Carefully follow the recipe instructions and measure your yeast with precision. By using the correct amount of yeast, you can help prevent your sourdough from sticking to the pan and ensure it emerges perfectly baked, fluffy, and delicious.

If your bread still sticks to the pan despite using the appropriate amount of yeast, you can try other methods to release it, such as using a palette knife or butter knife to gently loosen the sides of the bread from the pan.

Frequently asked questions