# Bread baker help: bread sticking to the pan **URL:** \ **Category:** Cafe Society\ **Created:** [November 2, 2008, 9:22am UTC](https://boards.straightdope.com/t/bread-baker-help-bread-sticking-to-the-pan/470706 "2008-11-02T09:22:50Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [November 2, 2008, 9:22am UTC](https://boards.straightdope.com/t/bread-baker-help-bread-sticking-to-the-pan/470706/1 "2008-11-02T09:22:50Z")
I knead help! Getting frustrated that my breads are sticking to all the various pans I have. Here’s the deal: I really like the no knead bread. But I end up having to chisel it out of all my pans. I’ve tried bread pans (various bread loaf sizes), corning ware, casserole dishes, etc. Have tried a thin coat of oil and lightly dusted with flour. Today had the brilliant idea of putting down a layer of foil and now am trying to scrape the foil off the loaf. Have a convection oven with the highest setting at 450F or 230C. Usually preheat for 15 minutes or so and then slide in the pan. What should I be doing to have a nice crusty bread that slides out? Also what’s the secret to nice ciabatta bread? If I can’t keep bread from sticking, at least toss it on a pre heated cast iron pan, and come out with a nice flat bread that will make great sandwiches. Oh and a nice recipe would be great too! ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [November 2, 2008, 12:52pm UTC](https://boards.straightdope.com/t/bread-baker-help-bread-sticking-to-the-pan/470706/2 "2008-11-02T12:52:46Z")
Do you have well used bread pans? My bread pans have a coating somewhat akin to that on an iron skillet- being steel, they don’t have the same porosity, but use of shortening in their early use has developed a non-stick coating, which is only wiped clean when needed. If you don’t need a loaf shape, free forms are good on a stone, where they never stick. That’s all I got. ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [November 2, 2008, 1:10pm UTC](https://boards.straightdope.com/t/bread-baker-help-bread-sticking-to-the-pan/470706/3 "2008-11-02T13:10:27Z")
What temperature are you actually baking at? You may have the temp set too high. When using a convection oven, as I do at work, I set the temperature somewhat lower than called for in regular cookbooks. So if something calls for 375 degrees, I set it at 325 degrees. If you try baking in glass, you also need to lower the baking temp a little, by about twenty five degrees. If you could PM me with the recipe, or post it here, that might give some more ideas on what may be going on. ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [November 2, 2008, 3:07pm UTC](https://boards.straightdope.com/t/bread-baker-help-bread-sticking-to-the-pan/470706/4 "2008-11-02T15:07:33Z")
IIRC, that no-knead bread requires a pre-heated baking dish, with a lid. That should sear the crust so it doesn’t stick - it did when I made it - but it could be a different recipe. I used a glass baking dish, YMMV (and obviously does). Dust the actual blob (it’s more of a blob than a loaf) with flour or cornmeal before you toss it in the dish. That may help. ---
**Author:** ![crazyjoe](https://avatars.discourse-cdn.com/v4/letter/c/f14d63/32.png) [@crazyjoe](https://boards.straightdope.com/u/crazyjoe)\ **Post date:** [November 2, 2008, 3:30pm UTC](https://boards.straightdope.com/t/bread-baker-help-bread-sticking-to-the-pan/470706/5 "2008-11-02T15:30:09Z")
Have you tried silicone loaf pans? ---
**Author:** ![Mahna\_Mahna](https://avatars.discourse-cdn.com/v4/letter/m/e47c2d/32.png) [@Mahna\_Mahna](https://boards.straightdope.com/u/Mahna_Mahna)\ **Post date:** [November 2, 2008, 4:11pm UTC](https://boards.straightdope.com/t/bread-baker-help-bread-sticking-to-the-pan/470706/6 "2008-11-02T16:11:40Z")
> [@GingerOfTheNorth](#): > > IIRC, that no-knead bread requires a pre-heated baking dish, with a lid. That should sear the crust so it doesn’t stick - it did when I made it - but it could be a different recipe. I used a glass baking dish, YMMV (and obviously does). Ding ding. We have a wiener, ladies and germs. 🙂 The key part about a good no-knead loaf is that you should preheat the pan in the oven, and then slide the dough into the preheated pan once the oven reaches the designated temperature. Like **Ginger** says, this means the dough creates a crust almost instantly, before it has a chance to stick. Also, make sure you’re using a fairly heavy-duty pan which will retain the heat like cast iron or Pyrex - silicone pans aren’t suited for this purpose, as they can’t be put in a very hot oven (I think the max on mine is around 400F) and they don’t do a good job of creating a nice crispy crust (I use mine for muffins or cakes, where a crispy crust is the last thing you want). In [this video](http://www.youtube.com/watch?v=13Ah9ES2yTU) with Mark Bittman, they’re preheating the pots at high heat AND using cast-iron.