Bread making experts, I need your help please

[MrsMcGregor]

I started baking a simple white loaf a couple of months ago with lots of tips from here. Something has gone wrong!

Firstly my dough became very sticky despite using the same recipe and method. Probably changed the flour. So I cut back the fluid a bit and no more sticky hands. Then I posted on Chat and discovered a sticky loaf is better.

So my last two loaves (the second dough was a bit stickier than the first) stuck fast to the pan. And I mean had to be holed out with a palette knife. I use a non stcick loaf tin and up until now they have just tipped out. I don't grease the tin because there hasn't been a need.

Any ideas as to what I'm doing wrong please?

Thanks

I rub olive oil on the tin. A slightly sticky dough is better but not too sticky.

I use an anodised aluminium pan and grease with block butter (not spreadable) and dust with flour and my loaves drop out every time. Just tip the pan over and.....whoosh, it has gone (no shaking required). With Anodised Aluminium, Olive Oil is a real no-no as it sticks like s--t to a blanket. Groundnut oil is good.
Non stick pans are great to start with but they will always deteriorate., Good non-stick lasts longer than bad non-stick, but it is a one way street.

I'm using my mother's loaf tins which predate the invention of non-stick. I rub them with the paper from the block of lard and don't wash them. After we'd had a mouse in the garage and I had to wash them my loaves stuck week after week. It took months to get them back to their original condition.

Thanks all ... I'm sorry, I didn't mean to post and disappear. I tried again today and greased and floured the tin as suggested ... it came out without even a tap! Thank you!