Does anybody have a problem with high-hydration bread dough sticking?
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.
1710186
High hydration dough sticks. That's why Chad Robertson's book recommends a bench knife for manipulating the dough on the board.
1710187
That is really not a problem with a well treated board. It is absolutely wonderful for kneading! Look for a mineral oil based treatment. The BoosLock Board cream worked extremely well for our Kneads(:-)).
1710188
A wet bread dough is more difficult to handle than traditional bread dough that you knead until smooth. But it is the high water to flour ratio in rustic breads that forms the European style crust. Most recipes that I use suggest refrigerating the dough overnight. While it is still cold, turn out on a floured board. Sprinkle flour on top of the mound of dough and lightly incorporate flour around the sides, just until you can form into the desired shape. No kneading, as you want the center to remain a wet, shaggy dough. This is what works for me and I bake this type bread every week.
1817180
To keep the paddles from sticking, I always drop a teaspoon or, truth be told, even a tablespoon of oil on each paddle before I place the first ingredients into the pan. Then, after baking, if the paddles still stick, I lay the hot pan on its side (holding it with kitchen mitts) and wiggle the undersides of the paddles until they spin. At that point, I can turn the pan upside down and the loaf falls out onto the cutting board without a problem. Let me know if this works for you, too.
709753
It is thicker than white glue. It is more like the consistency of new rubber cement (not old, partly dried out rubber cement). I have never had a tube that was the consistency of bread dough (if by "bread dough" you mean something you make kneading by hand and not in a machine, something that is the consistency of new PlayDough for example, then it sounds to me like there is something wrong with the tube you have). One caveat to my answer: if you poke too large a hole, then it tends to come out in large quantities on its own, and then is a pain to work with. With practice one gets good at controlling the amount dispensed and it is much easier to work with. I push it around with toothpicks sometimes; other times, when I don't very much care where it ends up, I smoosh it around with my fingers because if there is an excess, it can be a bit of a challenge to work with. I hope this helps; good luck.
1892970
I had no issues with this. Just make sure that on your first use you flour it well and really work the flour into the grooves as much as you can. The moisture from the bread and the flour seems to keep the little strands from tearing further or coming off. I didn't have many on mine though.
494820
Ours used to also get stuck in the bread until we started a year ago spraying Pam [or store brand] onto the paddle. It has only stuck 2 out of 50 times [we make bread every week]. You can try spraying the pin where the paddle goes BEFORE you insert the paddle. That might help.
1047881
i haven't had the problem..And I hope I don't!..perhaps try to soak in warm or hot water to loosen possibly stuck flour or dough..let me know what works! HAPPY BAKING!! And I agree with other suggestion of spraying "PAM"on blades prior to baking
1720888
The dough never really touches the unit so cleaning it has not been an issue so far. I have no trouble getting 2 loaf pans in it. I also have a large glass bowl I use for the initial rise and that fits in it as well. I love it! Our humidity levels in Montana can be lower than Phoenix, AZ at times and this has REALLY made the difference in my bread - no matter what. I highly recommend this unit.
457017
I've had no issues with this pan becoming brittle at all. The loafs slide right out of the pan. As with any bread making, grease (I use lard or butter) your pans prior to putting in your dough for the final rise and it slips right out with a great crust. Let the pan cool before washing, which isn't really necessary for the bread application, dry and re-season as needed. I've converted most of our cooking to cast iron and love it.
1393548
I'm so sorry you've had such bad luck. Mine works perfectly and I produce wonderful loaves of fresh bread. Try another brand and report the results. Now I'm worried!!
328279
When I had a bread machine I was very happy not to have the paddle come loose in the bread. Maybe if you grease the paddle well before putting in dough it will release the bread more easily and you won't have to pull it from your loaf. If your paddle has a nonstick coating this may work.
625689
I haven't had an issue with batter getting stuck but then again, I always put the pan in the sink to run water into it immediately after releasing loaf. It is a very nice baking pan.
1107865
I have mixed all sorts of doughs and have not noticed any movement on mine. Hope this helps you.
1577511
Do you put things in the wet to dry order? Were all your ingredients fresh? I've used in bread machine, with home ground flours and regular bread recipes hand mixed , kneaded and never had an issue.
1755560
I have never had that problem . I use a flour sack sprinked with flour . That way it doesn't stick to the boule. I just transfer the boule over to whatever I am baking it on. Works for me anyway. Good luck.
772190
That's just fine. Mine isn't perfect either, but the crust on my bread is perfect every time. Worry not
2068882
The gluten free breads I have worked with so far were too sticky for these. I've only tried a couple of recipes so it's a really limited experience.
2074418
I've had similar issues with a completely different bread maker and I think it's just something you have to accept about bread machines. My mom suggested pouring at least some of the oil over the paddle posts *before* putting the paddles on to make them come out more easily. However, this means they'll still be in the bread.