My pie dough stuck to the bag and I had trouble keeping the bag in place when I rolled even though I sprinkled water on the counter. What am I doing w
1524690
I never have a problem with the bag moving when I roll over it.Your first mistake is sprinkling water on the counter. I lightly sprinkle flour on both sides of the bag before placing the dough inside. I have used both cold dough and room temperature dough and I have had no problem. I just place the bag on the counter with nothing under neath it. It is the easiest pie crust to make at any size. It is so easy to place the pie right into the pie pan when you are done rolling it. I love it!!!
1524691
Maybe add a bit more flour into the bag and shake it up a bit. And possibly a little more water on your surface. I don't usually even put water on my counter and sometimes I leave it unzipped. Work with what's best for you.
1524692
I lightly sprinkled flour inside the bag and had no problems with it sticking. Never thought to use water on the counter to keep the bag in place (!!!) but I will admit, I was very careful rolling the dough. I do always use chilled dough. Pressed down hard to prevent rolling....and it seemed to work ! Good luck.
1524693
I have only used mine a few times and I had these same issues the first time I used it. With subsequent I made sure the counter was very wet (not just a few sprinkles) and I used quite a bit of flour. I live in a very dry, mountain climate and have to add extra water to my dough so it won't crack around the edges. I think it just takes practice to find the right amounts. Hope this helped some.
1524694
You need to put a small amount of flour in the bag and shake it (with the zipper closed). I have also been refrigerating my pie dough before rolling it out. Usually refrigerate it overnight just because I work during the day. I have had no problems with the dough sticking. Hope this helps.
605541
Hi, I'm sorry to hear that. The best advice I can give to you is that if you can find a way to help keep the slicer from sliding around on your counter top/table you shouldn't have that much difficulty slicing the bread.. You definitely need something to help hold the base in place as you slice.
2124544
I use a wooden pizza paddle. First, flour and corn meal goes on the paddle, generous amount so that the pizza will slide off easily. After forming the dough on the counter, place dough on the paddle, add toppings, and slide it onto the stone. Make 2 smaller pizzas rather than one large one, so it fits the size of the paddle. The corn will give the crust a crunchy texture. Hope this works for you.
1755561
I would suggest allowing it to get super dried out and try to remove as much as you can with a stiff paint brush or other stiff brush - not wire. Dough needs to be on the dry side with the inside heavily flour dusted prior to placing your dough in the banneton.
1592985
How sticky was your dough? Perhaps try placing your dough into a bowl of flour, and then kneading it out on your counter (or pizza peel). Also, you might want to make sure your stone is heated well enough before you transfer your dough to the stone. I would place the stone on the lowest rack of your oven, and try cook your dough at a temp of at least 450 degrees, but even higher if you can....up to 550. I had the same problem the first time, but after making a few adjustments, it now works great, and I have used it at least 10 times since without problem. Best of luck with it! You will get it.
1170019
Hi Try to place the breadpan so it will fit the bottom of the basket to the rotor of the machine, having aligned the side clips. Then, push it and don't expect it will go smooth, use some "gentle" force. If is not latching perfectly, the blade will not be rotated properly by the rotor. Scott has a good advise and if is not working ... return it! I am still not happy with cycle 1 and 2, I am using it mostly for cycle 9 (dough) and bake it in the oven. Not sure how useful is my opinion, hope it will help!
2267280
Air Bubbles mean the seal didn't work properly. Cut open the bag and try again. When feeding the bag for suction, hold opposite ends taught pulling the bag in opposite directions when feeding it into the machine.
237649
Not me. I would think your biggest problem is going to be in keeping the clay from sticking to the rollers. I use lots of flour to keep my dough moving through freely. If you can keep the clay from sticking, I don't see why you couldn't use it to roll clay. It's pretty sturdy.
190522
Just a warning. I tried to use one of these bags when I ran out of parchment and made a zucchini pizza crust. It stuck like the dickens. I cut the bag open and placed it on the cookie sheet but when I tried to remove the crust it would not come free like normal parchment. Just FYI
1819569
There are several possible solutions. The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool. Try using more fl our (a teaspoon at a time), or less yeast (1/4 teaspoon at a time), or less water or liquid (a teaspoon at a time). This could also be the result of forgetting to add salt to the recipe.
1455531
Make sure everything is screwed on tightly and that your dough is not to thick to push through. I also found that sometimes I needed to let my dough warm up a bit before loading or it was to thick to go through the smaller holes.
684322
I am using the machine for the first time. It's making such a big noise. Stopped the machine and checked it for several times but my effort made no difference. Looking at the manual, it said that means the dough is too dry and adding some water may solve the problem. I will try that solution next time.
1140824
I bought mine to replace a cloth I'd had for years. I just scraped it with a flat blade, added a bit more flour, and scraped it again. Then I store it covered with paper towels, wrapped around the rolling pin and stored in a clean plastic bag. But if you're rolling out spicy dough, you might want to wash it with warm water and gentle cycle. Btw, I also bought the non-slip product to place the pastry cloth on...and roll it along with the whole thing. I love the non-slip thing as the cloth stays put!
1755562
I've had this problem but only in a small ammount. I dusted it with flour and worked the stickey dough off the bowl that way. On a bigger scale it could work too.
146688
I used to work in a pizza shop. This is what we used. They will accommodate smaller sizes. when we used them we would roll the dough out to a bit larger than the screen then tap the screen to get the dough to contract. By tap I mean we laid the dough on the screen picked it up off counter surface by a few inches and let it fall. Just ordered one for home use.
1864002
I am not certain how much pressure you are using to put it in place. Mine kind of pops in when I put it in. If the lid is not on correctly or if there is something behind the canister, it will not go home and stay. I have used mine too many times to count (every weekend) and had no problems. You might want to check the seal around the spout that the flour come out of also. Could be something there. If it doesn't "pop" in you have a problem for customer service.
1924367
I would try using extra virgin olive oil. I use my machine mostly for making dough so I can make a 2 pound batch and use it for various food, like pizza, rolls, garlic bread, etc. Perhaps you could try the olive oil to just make the dough then bake it in your oven for better control?