The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ideas for a cover while baking?

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3birdsbaking's picture
3birdsbaking

Ideas for a cover while baking?

Does anyone know of a product out there besides aluminum foil to cover bread after 10 minutes of baking to keep it from burning at the edges.  I bake for a farmers market and after 10 minutes I have to cover and double pan to prevent from burning.  It is one of my most popular loaves and I hate wasting so much foil!  I do reuse, but there is only so much life to get out of them.

yy's picture
yy

What kind of bread are you baking, and what temperature are you using?

3birdsbaking's picture
3birdsbaking

Honey whole wheat at 400 F,  Have tried changing temp for longer bake, texture changes.  It is the only bread i bake that does this.  It is baked in a pan, 4 in the oven at a time, I do not want to trap the steam, I just want it to bake all the way through without overbaking on the outside.  Doubling the loaf pan after 10 minutes solves the bottom of the loaf, and the heavy duty foil works great, but I go through a lot of it, and would like something more recycleable.

 

yy's picture
yy

400 is too high for a honey whole wheat pan loaf due to the sugar content. I would suggest baking at 350 instead, or even something lower, like 325 depending on how large the loaves are. 

Floydm's picture
Floydm

An inverted aluminum roasting pan or an inverted large metal mixing bowl? 

Sourdoughsean's picture
Sourdoughsean

I use the bottom half of an enameled roaster turned upside down for the first 20 minutes. Then I take the roaster off for the remaining 10 to 15 minutes. Altogether I bake a 1 kg loaf for 30 to 35 minutes at 450 fahrenheit. 

You should consider turning your oven down to 350 or 400 for a longer bake ... Also, you can judge readiness by a thermometer 200 fahrenheit is a good temp for a sourdough loaf.

3birdsbaking's picture
3birdsbaking

Not enough room in the overn to do that, 4 loaves baked at a time.  Temp has been played with, not the right texture result.  I bake at a farmers market, so consistency is key.  Just trying to figure out if there is something out there the is reusable.

 

 

mariana's picture
mariana

Try Regency Wraps reusable cookie sheet liners, they are very thin and work just as well as aluminum foil

http://www.amazon.com/Regency-Reusable-Cookie-Sheet-Liner/dp/B0000VYSB6/ref=sr_1_12?ie=UTF8&qid=1370297973&sr=8-12&keywords=silicone+baking+mat

 

Mini Oven's picture
Mini Oven

after 10 minutes instead of covering?

Nickisafoodie's picture
Nickisafoodie

to ensure that your calibration is correct with an oven themometer.  your oven may be hotter than the dial setting.  My first stove was off/hotter 50 degrees!  Granted this may not be the issue, but at least you will know