|By dianne on Saturday, September 23, 2000 - 11:19 pm: Edit|
Hello. I've just been starting to bake breads. I have a very hard time releasing the cooked loaf out of the pan. As much as possible, I'd like to not use butter to grease the pan. I'd prefer to use olive oil, but as I said, the baked loaf always sticks to the sides and bottom of the pan. Any suggestions?
|By Mikeh (Mikeh) on Sunday, September 24, 2000 - 09:15 am: Edit|
I've always just used pan spray - eg. PAM.
|By Panini (Panini) on Sunday, September 24, 2000 - 10:48 am: Edit|
For our skillet breads we use olive oil spray. Its available retail and commercial.
Tell us what you are baking, and your method and proceedure if you still have problems. You might need to use a release w/flour in it.
|By dianne on Sunday, September 24, 2000 - 05:56 pm: Edit|
I use the loaf pan for just a regular whole wheat loaf with flour, water, honey, olive oil, salt and yeast. After the first rise, I shape the dough and place it in the pan, let rise again, then bake. I also sometimes let the dough get its second rise in the pan in the fridge overnight. I take it out the next morning and bake it straightaway since it would already have rose to double, even a little bit more.
When I use butter to grease the pan I don't have any problems with the releasing, but with olive oil I do. How do I put flour in?
|By dianne on Sunday, September 24, 2000 - 06:01 pm: Edit|
I use an aluminum loaf pan.
|By dianne on Sunday, September 24, 2000 - 06:32 pm: Edit|
By the way, what about using a glass loaf dish such as Pyrex?
|By dianne on Sunday, October 01, 2000 - 06:16 am: Edit|
Hello, still waiting for some help. How do I make loaf bread release easily from the pan? Thanks.
|By Panini (Panini) on Sunday, October 01, 2000 - 09:02 am: Edit|
I think whenyou proof overnight the dough is finding its way to the metal with the oil. The butter probably hardens and does not let it through. Some of the releases have the flour in them but I don't think that will help.
I would suggest a non-stick loaf pan or a steel pan that you can season.
ps are you turning your loaves right away? This is always better.
|By dianne on Sunday, October 01, 2000 - 05:56 pm: Edit|
Yes, I begin coaxing the stuck loaves out of the pan right after taking it out of the oven. :-)
Thanks, I will try the non-stick loaf pan. I actually have, but because it's shiny and black I got a very dark, almost burnt sides and bottom. I ought to reduce the temperature then, yes?
|By Panini (Panini) on Sunday, October 01, 2000 - 06:51 pm: Edit|
Probably not, the almost burned side is probably the result of the oil frying the bread.