Does anyone know why I'm having trouble with my dough sticking to the baking sheet? I tried it a few times (more oil, less oil, no oil on the sheet) and each time it sticks really badly - so badly that I have to scrape the bread off with a metal spatula. So, I've ditched the pan and have been cooking it straight on the oven hearth.
However, this thread is filled with gorgeous photos of beautiful pies baked in pans and it just makes me wonder what I'm doing wrong. Does anyone have any suggestions? I'm using between 80 and 90% hydration dough with a few little variations here and there but nothing major.
Thanks to you all for making this thread happen. It's truly epic!