Sourdough sticking to a paper?

Any

Hi everyone,


I hope someone can advise..
I love this bread http://www.tesco.com/groceries/product/details/?id=285021389
however, it always sticks completely to the paper. I've doe it 3x now.


The instructions say to give it a second rise already on the baking sheet, but I find that even though it is not very sticky after shaping it (because I added flour to shape it), once it grows again it is sticky as hell. So no wonder it sticks to the sheet.
I don't think you are supposed to touch it after the second rise (to add flour to make it less sticky again), as it would deflate again?
What do you do with your sourdough? How do you rise it and shape it and bake it?


I always put flour on the sheet too, loads of it.. but I think as the bread rises it also absorbs some of this flour inside of it or something and I still end up scraping off loads of paper from the bread..


Any ideas? I just ordered special silicone baking sheet, so we'll see how it goes on that, but I want to know what am I doing wrong! I would also add I added less water this last time (300ml instead of 320ml), and it didn't help. It is supposed to be quite live wet dough I think..


Thank you

suki1964

Are you kneading it enough for it to go elastic?

It could be ( I've never made sour dough so could be wrong ) that is the problem. Whilst the bread I make is quite sticky to start, I knead it till its smooth and elastic and soft as a baby's bum . Mind I use the Kenwood to do most of it, just finishing it off by hand

Any

I tried both by hand and put it in the machine (just for the kneading) and I think it was elastic enough.
I only ever made it myself, so not sure as no one ever checked on me and I might have wrong idea of what it is supposed to be like..
But after the kneading it is not sticky, it gets sticky after the first (and the second) rise... But after the first one you knead again, only after the second you don't.

suki1964

In that case, try oiling your parchment with a flavourless oil, not the extra virgin olive

NewShadow

Sourdough is a very sticky dough. It can take some practice to work with a wet dough, but once you do, you'll be rewarded with a much more open crumb and a better final product.

I assume you're meaning the bread is sticking after baking?

You could try oil on the parchment, or I've heard semolina works if you are averse to oil.

Alternatively, give it a shuffle about 15 into baking - like loosening a pancake in a pan.

Don't forget to let us know how it goes.

nuatha

I prove my dough on a silicon mat sprinkled with cornmeal (polenta) use a peel to transfer to a bakestone (also sprinkled with cornmeal) This lessens the dough sticking, the peel breaks any seal the dough has achieved with the silicon, and the shock of hitting the hot bakestone crusts the bottom quite quickly - I've never had dough stick to the bakestone - except when I had too much cheese in a cheese loaf.
Some doughs I do knead on an oiled surface, I let these prove on the same surface (cover with an upturned bowl) but still use the peel and cornmeal on the bakestone.
HTH

Any

Unfortunately I don't have a bakestone, just a normal oven.
I think I will try oil on the silicone mat once it arrives, and give it a shove 15 mins into the baking for good measure :-)


It grows around twice in size once it goes for second rise, and as you say it is a very wet dough, so not that surprised that it is sticky - just no idea how to prevent ending up with a bread that has bottom lined in paper :-) And was hoping that someone perhaps uses the same mix and as an experience or something.


I am not planning to bake it again until next weekend (I bake it when we have a stew or something that is nice with crusty bread), but will let you know.

Thank you

JIL

I buy cake tin liners by Jane Asher from poundland. There's 15 in a pack may seem expensive but I use them for cakes and the round ones get flattened out if I make rolls or scones and things never stick.

mandragora_2

A mix of flour and semolina on the baking tray is what I'd use for anything a bit sticky such as pizza dough, or downright wet - such as ciabatta. I make sourdough (when I can be bothered - it's quite a palaver!) but from scratch, so don't have any experience with the packet dough, I'm afarid. The other thing I'd say, though, is to use oil rather than extra flour at the mixing stage, because as soon as you add extra flour you're changing the balance of the ingredients in the recipe. Some doughs can be very wet indeed, quite unlike a 'standard' English bread dough. The recipe I use for sourdough is this one, and basically it's so soft you leave it to rise in a basket (banneton): http://www.bbc.co.uk/food/recipes/classic_sourdough_21029 It tastes lovely, but making the starter is a whole chore in itself....

nuatha

Any wrote: »

Unfortunately I don't have a bakestone, just a normal oven.
I think I will try oil on the silicone mat once it arrives, and give it a shove 15 mins into the baking for good measure :-)

I have an ordinary oven, my bakestone was a gift its a large piece of ceramic that is designed for baking pizzas, when I bake bread its on an oven shelf and gets heated while the oven warms up - I get a better rise and bottom crust using the bakestone than using a metal baking sheet.
Good luck

Any

mandragora wrote: »

A mix of flour and semolina on the baking tray is what I'd use for anything a bit sticky such as pizza dough, or downright wet - such as ciabatta. I make sourdough (when I can be bothered - it's quite a palaver!) but from scratch, so don't have any experience with the packet dough, I'm afarid. The other thing I'd say, though, is to use oil rather than extra flour at the mixing stage, because as soon as you add extra flour you're changing the balance of the ingredients in the recipe. Some doughs can be very wet indeed, quite unlike a 'standard' English bread dough. The recipe I use for sourdough is this one, and basically it's so soft you leave it to rise in a basket (banneton): http://www.bbc.co.uk/food/recipes/classic_sourdough_21029 It tastes lovely, but making the starter is a whole chore in itself....

Never thought of using oil instead of flower when mixing.. when I say I add flour after the first rise, I basically knead the bread again on a bit floured surface, which means a bit gets incorporated again.
What do you do when you rise it in a basket? Do you do second rise in a basket and then you just "drop it" straight onto a sheet and into the oven, or do you shape it then?
Not tried making a starter yet myself, my sister did and was never successful, so I never got that far!