Grease baking paper in baking tin instead of greasing

Because I only bake bread from substitute flours, e.g. Almond flour, coconut flour, etc., I had the problem that I got the bread hardly undamaged out of shape. Despite greasing, it always stuck.

With baking paper, I build a shape that fits perfectly to the shape, goes very lightly (see photos): turn the baking tin over, place the baking paper around the mold, make a fold at the edges, smooth it out. Turn the baking tin over again, put in paper. Without further greasing, pour in the dough and put it into the oven.

After baking, remove the whole bread with the baking paper. Bread cools faster and the baking mold stays clean.

How to Grease a Pan // 10 Second Living | March 2024