My dough proofs ok, I get great spring in the oven. The problem is I can't get it to the pan after the proof. I have coated towels with flour --still stuck. Parchment--nope. I tried a Proofing in a non-stick. And the best I could do was transfer to a flour coated pate..... spend forever scraping off the paper. Just to have a loaf that looks like it poured into the pan...no form at all....Am I over-proofing---underworking (It is damn near a rock when I set to proof)---too much of something else? The rise is great...flavor is great...handling is impossible. HELP!!!!
"Rice flour". Goodbye sticking.
Are you giving it enough time for the first fermentation? The dough should feel billowy and full of air Before shaping and putting it to proof. And yes, rice flour is your answer to sticking. I mix mine half and half with regular flour.
THANKS I WILL TRY
there are tons of discussions on this board addressing this common challenge...I like this one:
http://www.thefreshloaf.com/node/40508/less-sticking-bowls
more details on just what you are doing will help with get targeted responses.
Rice flour isn't a magic solution if your dough isn't adequately developed and shaped. It just gives you a greater margin for error.
Also, I am doing natural fermentation, I do a good mix, let sit for about 45min work it till it's hard, then let rise overnight. then bake ...am I missing a step
Are you letting it rise in the fridge or at room temperature for the proof?
Unless you state your recipe and method in full, I have no idea how to assess if you're missing steps and/or (not) doing various other things that might contribute to or cause the issue you are having.
room temp...8-10hrs