Really really good bread but it stuck to my baguette pan! I lightly greased the pan -I've never had a problem before... do you need to do anything special with very moist doughs? My scale might be off and the bread may have been too moist, it was nearly impossible to slash the dough but that could have been the egg wash? which might have been too much liquid. We loved the bread we managed to pull off the pan and ate it with a shrimp salad. Your dough as you suggested may have been too wet. Try using parchment paper. For an egg wash I add just 1 tablespoon of water to the egg. Joan@bakershotline Hi Cristine - If the pan is new or relatively unused, it often takes a few bakes to make itself "nonstick." Also, if the dough was very wet and oozed through the little holes (if it's perforated), that could have been the culprit. I feel your pain - sometimes (and it's almost always a new baguette pan we're testing), it just plain sticks - aggravating! Sometimes it helps to let it cool for a bit - it kind of "steams" itself free... Anyway, hope you can avoid this next time - PJH

• Reply