can you proof bread dough without sticking
151221
I did not use this during that process. But after the dough finished rising I put it on the cloth and went to town with no sticking
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.
804151
I use 21.5 Oz bread flour, .38 oz salt,1.33 Oz DMS, 1.66 Oz sugar, .22oz instant yeast, 1 large egg lightly beaten, 1.66Oz unsalted butter or ghee, 13Oz water. Most likely you are not allowing your yeast enough time to rise. I usually give the first proof 90 min to two hours. The I degas the dough divide equally between the loaf pans and let them rise for another 90 min to 2 hours. It took me about 5 attempts to get it right. Also remember you have to hand roll your loaf dough prior to placing in the pan. This develops the surface tension needed for a good rise.
897291
Yes. Just use flour. It is the best pin I ever had. The dough is easily rolled out.
1710185
No. Use olive oil on the board (not flour). The dough will not stick and will have no flour to absorb. The amount of oil it will absorb is too small to alter the flavor profile.
1735704
Ummmmmmmm, I don't really know. I'm inclined to think not because it's a lot tougher than the teflon things I'm familiar with. It's also a lot slicker. Haven't found anything yet that sticks to it. One thing -- if you do what some recipes suggest (remove dough, shape it, remove the paddles and put it back before baking) to eliminate the big paddle holes in the bottom of a loaf, be aware that the POSTS are NOT non-stick. A quick spritz of spray just to the posts solves that problem, but if you don't the bread clings like cement. I rarely bake in mine. It mixes bread dough better than anything else, certainly better than my arthritic hands, but I enjoy shaping it with my own hands. So I can still say I MADE it!!!
871133
It really depends on how soft or sticky your dough is. If it is soft and sticky, it won't come out as easily as if it is more firm and not sticky. Spraying the scoop with non-stick spray helps.
576639
If my former answer wedding address the question, I'd suggest using two smaller pans and stacking them with one of the elevated racks included with the product. Those racks are also great for proofing bread.
1795164
Had no problem with that but my dough wasn't right and it stuck to maker. Good luck
2033973
I have not, but you might be successful if you stuff the unused half of the pan with aluminum foil, as the dough will certainly spread to the area of least resistance! Of course, you would need to halve the dough recipe...
2153563
I create my proof in a steel bowl, then continue creating the dough in the steel bowl. I have placed and covered the completed dough directly on the Chicago pan to rise, and it works just fine. Usually, though, I let it rise in the covered bowl, then knock it down and let it rise again in the Chicago pan.
1720272
I have made pizza dough and bread with great results. I suppose it all depends on the receipe you use. My suggestion would be to visit their website or better yet call and ask them specifically. Sorry I couldn't be of more help.
2174684
I've never had any problems with sticking. Always grease the pan (I prefer butter, oil works too) before putting the dough in. I've done sourdoughs that were allowed to sit overnight in the fridge to retard the rising, and even then they didn't stick, came right out after baking.
1654339
I have sprayed the pan with non-stick spray before putting in the dough. If needed, after the cake has cooled, you can nudge some corners loose with the handle end of a fork or spoon until it's all loose.
1036281
no not really, but you need to make sure you let it cool completely as removing it from the pan while it's hot will make the bread stick. You can also just put a think layer of PAM if you want.
743683
I have not used to bake bread but I cannot see any reason why you can't. It bakes evenly and seals well.
1441373
I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l