How Do I Keep Shaped Bread Dough from Sticking to the Countertop?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Mar 31, 2014
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Q: Thank you so much for posting the recipe for you Beginner Sourdough Loaf. I have tried twice to make the recipe — both times attempting to make it as a round artisan loaf using my (pre-heated) cast iron enamelware, but Houston, I have a big problem. After the bread has risen the second time, I cannot seem to get it off of the cutting board!

The first time I used a wooden cutting board and the second time I used a plastic cutting board. I am generously flouring underneath the loaves, but they end up sticking and I am left with two floppy, sad flat loaves that may as well be pizza dough. What can I do to rectify this?

Sent by Bethy

Editor: Try using cornmeal instead of flour — it tends to stick less, plus you get a crunchy underside! You might also try letting the dough rise on parchment paper instead. When you’re ready to bake, you can lift the loaf by the parchment, settle it into your Dutch oven, and bake it just like that. As the dough bakes, it will release from the parchment and you can slip it easily out.

Readers what suggestions do you have?

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Baking
Bread
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