It seems that when I try to get one of these wettish, gasseous loaves in the oven that it deflates a bit while I'm dislodging the loaf from the peel and onto the stone. I'm thinking that if I can find a way to slide it more gently I'll get a better bounce in the oven. Does anyone have a technique for this, or is it even a concern?
Hi Annie..I put a piece of parchment on a cookie sheet, place both upside down on the top of my brotform and flip over. One less step handling..lessens the chance of deflating.
Betty
Comes in rolls or sheets. Very handy for other baking needs too. When a sheet of this is between the dough and the peel, it works great. Leave the dough stuck on the paper. I sprinkle loaves with oatmeal or just flour, it can be dusted off after baking easy enough with a little brush over the sink or over the back porch. (or save the browned flour for soups, sauces and such) If your loaves are deflating too much, you might want to consider shoving them into the oven sooner, like 15 min sooner.
Oh, if a loaf is stuck onto parchment paper, it's stuck. Halfway through baking it just slips out if you so desire. Transferring dough from one sheet to another (in dough form) is very awkward so once you place it there, leave it on it for baking.
Mini O
I use plenty of coarse semolina on a wooden peel and find the loaves slide quite well onto the oven surface.