| T O P I C R E V I E W |
| sewsweet |
Posted - Jan 22 2010 : 12:25:00 PM
Okay. I'm pretty fed up with bread making these days. I'm not sure what's happening, but I don't recall having this problem so frequently before. When I make bread, the loaf is sticking to my pans on a regular basis. It is driving me crazy. The bread turns out great and I ruin the loaves because I have go in and do surgery to get them out of the pans! I've moved to a wetter climate, with lower altitude, but would that have an effect on the bread? It's plain weird.
What do you grease your bread pans with? What kind of bread pans do you use? Help! |
| 8 L A T E S T R E P L I E S (Newest First) |
| Peace2u2 |
Posted - Jan 26 2010 : 7:21:08 PM
I use parchment paper too. Altitude and humidity make a difference. Breads rise slower in lower altitudes and can be wetter than in high altitudes.
Good luck!
All things good are possible with a bit of sun, soil, and love. |
| Perennial |
Posted - Jan 25 2010 : 03:59:27 AM
I have stoneware pans - love them - got them from pampered chef years ago as a hostess. |
| sewsweet |
Posted - Jan 23 2010 : 10:04:42 AM
Hi Lillian,
I don't know why mine were sticking so bad. I can see where underbaking would cause the same problem. I don't think that this was the case with mine, though. I bake the loaves until very brown. I did try the parchment paper last night and it did solve the problem completely. Maybe it's my pans. I think I'm going to invest some new pans, cast iron if I can find them, and see what happens.
Thanks for all the hints and suggestions! |
| sherrye |
Posted - Jan 22 2010 : 4:18:30 PM
hi lillian, where are you in oregon? we are central below the cascade mtns. i like your thoughts on the bread. i think that is my problem. not cooking it long enough. thanks sherrye |
| Ms.Lilly |
Posted - Jan 22 2010 : 2:25:35 PM
I spray my pans with olive oil and the bread just slides out. Also if your bread is not completely done baking then it will not come out of the pan easily. I have foud that to be true. If I take the bread out of the oven when it has a "light" color crust then I really have to work it out of the pan, darker crust and it just slides out. By the way I use cast iron pans, but have used glass and metal and have still found the above true.
Lillian |
| sewsweet |
Posted - Jan 22 2010 : 1:42:42 PM
I generally use metal pans. One set is Wilton brand. The other...I'm not sure.
The parchment paper is a good one. That would surely fix the "sticking to the bottom" problem. Thanks for the hint! |
| Hosanna |
Posted - Jan 22 2010 : 12:42:07 PM
glass or metal pans?
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| willowtreecreek |
Posted - Jan 22 2010 : 12:35:24 PM
I use parchment paper.
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