Why is my whole wheat sourdough bread dough sticking to my clay baker? The dough my last two times seems wetter. Is that the problem? When I’ve finished baking, the loaf is stuck to the sides and bottom of the Breadtopia clay bread baker.
It could be the hydration of the dough, the preheat, or the flour type (less tension on the surface of the whole grain loaf). My suggestion would be to use parchment paper–I reuse the same sheet until it’s toasted and crumbling. This thread might be of interest to you: