Generally, bread sticking to the pan is caused by one of two things: the coating in the pan or the temperature the bread was baked. Bread baked too hot will turn out gummy and dense, and will not have that perfect spring you are looking for. Bread Stuck To The Pan...
What you are aiming for: Yeast flourishes in a humid environment around 80° F (27° C). The moisture helps prevent dry skin from forming on the outside of the dough. A few ways to simulate it… Using your oven: Turn your oven on to the ‘warm’ setting....
