How to Bake Sourdough Bread Without Parchment Paper: Easy Tips & Alternatives
Why You Should Skip Parchment Paper When Baking Sourdough Bread
Parchment paper is commonly used for baking sourdough bread, I used it for years. Did you know that most parchment paper is not rated for temps above 450ºF? Here’s why you might want to skip it, and how a simple ingredient can work wonders instead.
Parchment Paper Can’t Handle High Temperatures
Sourdough bread requires baking at high temperatures, often 450°F (230°C) or higher. I bake my bread at 485ºF. Most parchment paper is only rated for temperatures up to 450°F (232°C), which means it can scorch or even release harmful chemicals at higher temps.It's an Ongoing Expense
Parchment paper is something you need to buy regularly, which can become an unnecessary ongoing expense, especially for frequent bakers. I’m always trying to buy fewer things anyway.Cornmeal to the rescue!
Instead of parchment paper, I use cornmeal to create a non-stick surface for my sourdough bread. Here’s how:Preheat your pan in the oven, as you would for regular sourdough baking.
Sprinkle a teaspoon of cornmeal on the bottom of the pan before placing your dough inside. This will help prevent sticking and give your bread a lovely, slightly crunchy bottom. The cornmeal handles the high heat of baking without issue, allowing the dough to rise perfectly and creating a delicious, crispy crust.
Eco-Friendly and Cost-Effective
Not only does using cornmeal eliminate the need for parchment paper, but it’s also an eco-friendly and cost-effective option. No waste, no constant shopping for parchment paper, just a simple pantry staple that works wonders.
