Probably many already know and use some variation on this trick (cornmeal is a popular one) but I’ve lately started doing this and thought I’d write it up quickly for anyone who struggles with bread sticking to their bakeware in the oven.
If you sprinkle a little flour onto what will be the bottom of your loaf while it’s still in the proofing basket just before you turn it out onto your baker, baking stone, parchment, or whatever you bake on, it will likely substantially reduce or eliminate sticking.
Here’s this morning’s bread right before turning it out:
About an hour later this lifted right off the parchment-lined baker with zero sticking.
