May 10, 2019 - 2:22pm
Breads sticking and creating a wet burn
Hello,
We just opened a bakery and one of our ovens is a pizza oven. We have been baking sourdough breads with no problems until now. Some of our breads began to stick onto the stone and when we pulled it off it was really badly burnt. After cooling we could tell that the burnt part of the dough felt humid.
We tried sprinkling it with rice flour which helped a bit but are now baking the breads on a pan in the oven. It's not as bad.
Has anyone else had this problem? Any suggestions on what to do or what's happening here?
Thank you! ☺
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If it was working fine but then suddenly started causing a problem, that is proof that something has changed. Has the oven's thermometer or thermostat failed? Did you switch brands of flour (or make other recipe changes)? What else could have changed?
If you're completely sure nothing has changed at all, then it means you must be crazy, and we don't want to go there unless we have to. ?
EDIT: Do you mean that you've just moved to a new oven (not only that, it's a pizza oven) and that's what's causing the problem? I was fooled by the part where you said something about never having this problem before - well if you've suddenly switched to a pizza oven then no wonder it's a big adjustment!
We started working in the pizza oven when our bread oven went into the shop for oil change and fine tuning. Everything was fine for a week and a half until now. The thermometer is the fine, We didn't switch flour but we did start using rice flour to help the sliding off. Although I wouldn't think it was the rice flour causing it.
taste the stone to see if it is salty.
I will check the saltiness.
Can you please explain how exactly that can cause the problem?
We clean the stone pretty well especially after burning the breads :( We'll even take it out and scrub everything off. No soaps - we follow the instructions on how to clean it.
Anyway THANK You I will check this.
I think it was that we move the breads in the middle of the bake and maybe the still hot and humid bread landed on top of the flour and caused it to burn? I still have to check this hypothesis but will let people know just in case others are going through it :)