Can I use this cloth to cover dough as it is proofing in the oven? when I use linen towels sometimes the dough sticks to the top...
1185490
I'm not sure how the cloth would respond to heat. I use it to cover my dough all the time. The cloth should be misted with oil and floured before use.
1185491
I used this cloth to cover dough while proofing on the table. If your oven has proofing option, you don't have to use anything cover the dough. You can sprinkle some flour on the cloth or dough to prevent the dough from sticking to the top.
1185492
Usually the dough proofs in/on the couch (using folds in the couch to separate and support the batards). I never proof in the oven but I see no reason why not. My dough doesn't stick to the couch (75% hydration). Hope that helps.
264612
ummm, The mat doesn't really prevent dough from sticking to it, you still have to use flour. I made a very sticky cookie dough recipe which stuck, so I just used more flour. I just really like the mat because I don't have to weigh down the corners, it sticks to the counter.
709391
The pan works perfect with breads, because the perforation give the dough a nice crunch, but leaving the inside nice and soft that is mainly the purpose of this pan. i don't think it will make a difference if the oven is pre-heated or not the pan will work the same. Now the for any bake good before putting it in the oven you will always need to pre-heat unless you are only heating up something.
2148877
Thanks for your quick response. I was reading up on dark baking pans and they said that besides lowering the temperature, which I did but the crust was still thick and dark but not as hard as when I baked it with 350 degree, you should line the pan with parchment paper to get better results. I used one sheet of lining at the bottom of the tin. The next time I use this pan, I will use two sheets of parchment paper and line the entire pan. I will let everyone know how it worked.
1429433
I spray my pans with Pam or Crisco Bakery Spray and they do not stick. You can also try parchment paper to line the pan, I never have but my friends say it works. Make sure your oven is preheated before baking - that does make a difference.
1446020
I did for several months but when I went to remove it to wipe it off I found it stuck to the bottom of the oven. Took awhile to get it off the oven bottom. I will probably be using foil unless I find something else.
1223284
I suppose you could get the oven "warm," then turn the oven off and put it in maybe on a towel. I am not sure about the covering taking the heat in an oven. I would be very careful with that. It might melt, but I am not sure. Read all the instructions about it and see if they have other suggestions.
2178745
Absolutely. I bake bread with this often. I recommend that you place your bread pan on a trivet to help get heat/light onto the bottom of the pan. Just like in your oven at home, you want the bread off the oven floor (on a rack) so that the heat will be even
435323
Gina for bread dough I would think it could work but if the dough is too sticky it might be a major pain in the kaboos and better left to a rolling pin unless you can use two wax papers and do a quick press. If you think it can possibly help you with time I say test it out if it doesn't meet expectations return it .
2192697
Hi Juanita, I don't think you could use it directly on an oven rack. It's very soft, and you need a baking sheet to support it.
215021
I tried to use it as a liner protector for the oven but i found that it's color started to change as if it is is going to burn , and its texture seemed to feel sticky , so i am only using it for short period baking.
1233898
Yes! I do use these pans for exactly that. In my recipe, I butter + flour the pan before adding the dough, and it popped out easily! I prefer stainless steel to nonstick because I never need to worry about flaking surface materials getting in my food.
727190
I think so, my dough is pretty sticky after it proofs and this pan cleans easily with a dry cloth after baking.
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.
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
1892715
The cloth is big. I put the stone in first, then laid the cloth over the stone, then put the rolls in and covered with the rest of the cloth. I don't know if it matters, though.
2002795
Absolutely not. The other day I used the back of a butter knife to very lightly cut my dough and it left marks on it. A sharp knife would leave deep lines and possibly even cut through the mat. Also in another review someone mentioned the lines leaving marks on any future dough - not a problem for ME but if you are a pro it would be.