does this mat pop up off the counter? I work with very sticky dough that have to be kneaded by hand. my biggest problem is not so much sliding of the mat but more of dough sticking to the mat when I pickup the dough and the mat popping iff the counter. does this mat pop up off the counter? I work with very sticky dough that have to be kneaded by hand. my biggest problem is not so much sliding of the mat but more of dough sticking to the mat when... » Read More does this mat pop up off the counter? I work with very sticky dough that have to be kneaded by hand. my biggest problem is not so much sliding of the mat but more of dough sticking to the mat when I pickup the dough and the mat popping iff the counter. « Show Less
264611
The mat adheres to the counter extremely well. I do sprinkle a small amount of flour all over the top of the mat to prevent any sticking of dough. Maybe not necessary, just something I always saw my mother and grandmother do.
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.
2144106
An actual knife will leave marks on this mat or even cut it. It is a soft, pliable silicone mat. You can cut with a hard, plastic scraper or hard, plastic spatula. Just cut softly. This mat stays on my counter nicely and is great for rolling out dough, but I have run into this same issue. Because the mat is so functional otherwise, I have found these other ways to gently cut things. I think a pizza cutter potentially will leave marks on the mat or cut it. I made cinnamon rolls for Christmas morning. I used this mat to roll the dough and make them. I used a knife to cut the rolls which left indentations on the mat. It is still functional for future, but I was reminded to use hard plastic next time and cut gently.
1656905
Question. When do you remove the dough, to bake in the ZO? I want to mix, knead, rise 1 and then remove dough, put cinnamon swirl in FLATTENED dough, roll up jell roll fashion, remove blade , then rise 3 and bake. This method is for Cinnamon Swirl Bread in Beth hensperger bread machine book. She uses a machine with a "pause" button
1170021
You need to push fairly hard to get it to snap back in place. And like Bogdan I am not happy with the way this bread machine works in general. It is fine if you follow the recipes in the supplied booklet but if you have tried and trusted old recipes or recipes from the internet they will most likely fail. I have been using the same bread maker for 20+ years with no issues and this Oster does not work the same way as my old one. I have been trying to get the "old" recipes to work and have deduced that if you use less yeast it works better. Anyone having issues if you search to Oster and falling loaves you will find quite a bit. Good luck.... You need to push fairly hard to get it to snap back in place. And like Bogdan I am not happy with the way this bread machine works in general. It is fine if you follow the recipes in the supplied booklet but if you have tried and trusted old recipes or recipes from the internet they will most likely fail. I have been using the same bread maker for 20+ years with no issues and this Oster does not work the same way as my old one. I have been trying to get the "old" recipes to work and have deduced that if you use less yeast it works better. Anyone having issues if you search to... » Read More You need to push fairly hard to get it to snap back in place. And like Bogdan I am not happy with the way this bread machine works in general. It is fine if you follow the recipes in the supplied booklet but if you have tried and trusted old recipes or recipes from the internet they will most likely fail. I have been using the same bread maker for 20+ years with no issues and this Oster does not work the same way as my old one. I have been trying to get the "old" recipes to work and have deduced that if you use less yeast it works better. Anyone having issues if you search to Oster and falling loaves you will find quite a bit. Good luck.... « Show Less
738574
When I cook pizza on the stones they don't really stick to the pan at all. Only thing I do to prep is put the stones in the oven a hour before to get them hot and ready. One thing I do with the dough is make sure it is not to sticky by adding more flour in the dough. You want very little sticky. If to much it will stick to everything. You can also put a little bit of dust of flour between the stone and bread to help. I hope that helps.
871132
Do you mean "scrape" out the dough? Once in a while I've had the dough stick a little, but not to the point of becoming troublesome or annoying. I did see this mentioned by another reviewer before I purchased. So far I've only used the scoop for cookie making but I must say I love it. I've found my family loves the small size cookies best.
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.
435322
Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin,... » Read More Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... « Show Less
936024
Make sure the stone is hot by pre heating for one hour. Lay down some corn meal or Durham flour on the stone and immediately place your rolls on top. Do not use sprays. If all else fails use parchment paper. I place a piece of parchment paper on a pizza peel and place my very thin dough on the paper. The paper allows the pizza to slide off the peel without changing shape. Also it is easy to get under the pizza to turn it half way through. Never had a sticking problem.
2074427
Sometimes my loaf sticks quite a bit, but I grab both sides of the pan (with oven mitts of course) and shake it upside down vigorously (and I do mean vigorously!) until I feel it give. I then shake more gently and slide the bread out - this works every time for me and I haven't had to resort to sticking anything in the bread pan. Sometimes the paddles are still in the bread, but I pull them out with the thing for that that came with the breadmaker. I hope this helps. Jane
1157293
The first time I used my dough hook it was turning but no dough action was occurring. I played with it awhile and I found this method works best: Start with the regular paddle beater to mix the ingredients to a sticky but almost kneadable stage. Next, take out the beater and the dough and put a 1/2 cup flour in the bottom of the bowl. I didn't clean or scrape it more than just enough to get most most of the dough out. Next, I changed to the dough hook it and I wrapped the sticky dough around it. Using this method, the mixer did an excellent job. Otherwise the dough will stick the to bowl and the non-stick dough hook can't move it around enough. The first time I used my dough hook it was turning but no dough action was occurring. I played with it awhile and I found this method works best: Start with the regular paddle beater to mix the ingredients to a sticky but almost kneadable stage. Next, take out the beater and the dough and put a 1/2 cup flour in the bottom of the bowl. I didn't clean or scrape it more than just enough to get most most of the dough out. Next, I changed to the dough hook it and I wrapped the sticky dough around it. Using this method, the mixer did an excellent job. Otherwise the dough will stick the to bowl... » Read More The first time I used my dough hook it was turning but no dough action was occurring. I played with it awhile and I found this method works best: Start with the regular paddle beater to mix the ingredients to a sticky but almost kneadable stage. Next, take out the beater and the dough and put a 1/2 cup flour in the bottom of the bowl. I didn't clean or scrape it more than just enough to get most most of the dough out. Next, I changed to the dough hook it and I wrapped the sticky dough around it. Using this method, the mixer did an excellent job. Otherwise the dough will stick the to bowl and the non-stick dough hook can't move it around enough. « Show Less
793247
I have also used this mat, but have not met such a situation. Maybe the mat is not dry when you bake with it.
330385
So normally when using a wooden spoon to stir really sticky dough, you are constantly using your finger or another utinsel to scrape dough off the wooden spoon in order to get all the dough evenly mixed. The way this Danish dough whisk is designed you can stir really sticky dough and it does not as easily stick to the Danish whisk as it would with a wooden spoon. Further more, the design of the metal loop allows for the dough to be more easily mixed because it sort of "cuts" through the dough to really get everything in corporated. To use it, stick the metal looped end into the dough and using almost a scooping motion rotate/stir the dough with the whisk. I really don't use this whisk for anything other than bread dough.
1107865
I have mixed all sorts of doughs and have not noticed any movement on mine. Hope this helps you.
848317
Yes, there is a dough cycle that mixes, kneads and rises but does not bake. I use it all the time for pizza and sticky bun recipes.
2001952
Yes, I remove it after the last "rise" before baking time begins. You gently remove the dough and paddle (you may have to gently pry the dough off the paddle, reshape it a bit, and replace it in the pan). I don't even bother to push pause, and re-start as there is a bit of a rise period before the actual baking starts. With a little practice, you can do it quickly. My loaves always come out great!
343816
The dough has to be kept moist. I used the recipe in the book till I got the "feel" of it then kept a damp towel around it to keep it moist. It took a couple of tries but finally got it. Too much kneading will make it hard too. Good luck, it's an awesome attachment.