I have been baking for many years and KAF parchment sheets have been a standard in my kitchen. I don't bake without it. The uses for parchment are endless. I agree with everything you listed. Here's another - shape artisan breads with a high water content, such as ciabatta, directly on parchment and let them rise. Transfer the risen loaves on the parchment to your baking stone using your bakers peel. Perfetly shaped and risen loaves slide right onto the stone for lovely golden loaves. Easy! I also use older sheets of parchment to line my pans when I bake my bacon (thanks for that post PJ!). Needless to say, parchment (and my Thermapen) are my go-to baking tools! How right you are; very wet doughs are hard to move around, and our buddy parchment is a can't-live-without assistant! Susan

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