I'm not convinced that dough will not stick to a brotform without ample (re: whole lotta) flouring. I say this as someone who has used different brotforms for 3-4 different bread recipes and have had all stick, fairly consistently. After all, when dough rises it moves in all three dimensions if allowed. As someone who has baked for a good 30 years now, professionally for a while, well, indeed baking takes practice if not diligence and patience (if not something akin to religious fervor). But mostly, for me at least, baking is most grand when my not quite round loaf or not quite baguette-ish loaf...tastes divine; then again, I've never appreciated cookie-cutter 'consistency' as I find it not only boring, but mechanical. Perhaps I'm a snob. Nonetheless, my brotform works quite well as a planter for chives, which are just now peeking out in NE Ahia's February. Right on time for some spring flatbreads.

To each one's own though. Happy baking.

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