Lay out the baking sheet or springform pan
I have the following simple tips for laying out a baking pan with baking paper: I always use only baking paper from the roll (no finish cuts).
For a baking sheet, I am copiously cutting it (on each side about 5 cm over the edge). Then I put it on the sheet metal, press it firmly into the corners and outwards slightly under the edge and fasten it with 6 clothespins (4 at the corners and 2 at the long sides are enough). So there is no slipping when loading dough (but before baking please remove the brackets !! :-)).
For a round springform I also cut out the soil with sufficient supernatant and then stretch the baking paper over the ground before closing the outer ring. Then all I have to do is grease the side walls and if necessary sprinkle with crumbs.
