The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help! bread sticking to tin

helend's picture
helend

Help! bread sticking to tin

Has anybody got any tips to stop bread sticking in bread tin?

This is a new problem - same old tin, same old recipe - shame because the loaf rose perfectly, smelt great ... but wouldn't come out! i was so surprised I just stood there holding the tin upside down and shaking it duhhh.

Hacking around with a blunt knife is not a great way to end a baking session and it spoilt the crust, surprise, surprise.

Help! Helend :(

PMcCool's picture
PMcCool

A few thoughts about possible causes, based on past bloopers of my own:
- A spot or spots that didn't get oiled or greased thoroughly
- A bit of residue from a previous bake that wasn't removed during washing
- A leaky rolled or filled loaf (like cinnamon-raisin bread)that allows a sugary filling to come in contact with the tin

There are also breads with lots of fruit, like Clayton's Pain Alsace (if I'm remembering the name correctly), that require extra grease and very thorough coverage of the tin to prevent sticking.

I don't know if any of these apply to your circumstance.

Even though it tastes the same, a mangled loaf just isn't as satisfying to the eye, is it?

Mini Oven's picture
Mini Oven

If my pan is well greased and it still sticks, I give it 5 minutes longer in the oven. It might not be done. With very leaky rolls, I butter and dust the bottom and sides with bread crumbs or seeds or rolled oats. With new pans, I like to lightly grease them and bake them alone the first time and let them smoke a little. Over time when a patina has developed on the pans, they are practically "no stick" and require very little grease. You might find that certain lower temperature margarines. tend to burn also, adding to stick problem especially those with high milk content. Try switching to sunflower, olive, peanut or corn oil.
The last loaf that stuck on me, I turned the pan upside down on the rack and placed a cold wet dishtowel on the tin for 10 min. When that didn't work, I put the tin onto the gas burner and zapped it for 10 seconds at low flame. That did it. :) Mini Oven

Paddyscake's picture
Paddyscake

Whenever I bake quick breads, which are usually sweet/fruity, I always use parchment
paper in the bottom of the tin. They never stick.
I have had no problems with yeast bread, but parchment paper would certainly work
very well there too.

hotbred's picture
hotbred

please!!! u make pizza,? cinn rolls ? hard rolls soft rolls cinn buns bread sticky gooey bread buttery bred cinn bred pretzels U name it!!! even bagels . when u bake learn to use parchment, sticky buns great stuff 60 yrs ago ,I used that paper on every pan for rings sweet breads name it pans are easy to clean too Today we have recycled paper great! HOTBRED !!! pam spray is good for raising yeast dough,so it wont stick to the bowl while raising,, also layer cakes

Mini Oven's picture
Mini Oven

I agree, Baking paper is great, love the stuff, wouldn't leave home without it. Ran out too. So what's a girl to do? My 20 meter roll that I brought with me wasn't enough and I reused it too. Not everywhere is it available and it is always good to know a back up solution. (And I hate washing dishes!) One thing I can't do with parchment ... pick up a dough neatly after it has been sitting on it. On a floured pan, I can. :) Mini Oven

helend's picture
helend

Interesting ideas everyone, I will try some - am wondering if I actually over greased the tin ... will post any results

Thanx helend :)

fletcher763's picture
fletcher763

I've been using my breadmaker for over a year now, gradually the sticking problem got worse.  I've read a few forums but haven't yet seen the answer.  So, I tried my own solution - and it works!!.  Load up the breadmaker as usual, then after it has finished its second knead - probably about one and half hours (depending on the cycle you're using), take the tin out of the breadmaker and let the contents drop into a mixing bowl, there shouldn't be any sticky dough in the tin at this stage, but if so, just remove it.  Then rub margarine or butter on the paddle and just underneath the paddle, let the dough "plop" back into the bread tin, continue the baking cycle - end result NO STICKING BREAD.  Obviously, you won't be able to use this method on an overnight batch, unless you set your alarm and are prepared to get up before dawn! Hope this works for everyone. Let me know.

fletcher763's picture
fletcher763

I've been using my breadmaker for over a year now, gradually the sticking problem got worse.  I've read a few forums but haven't yet seen the answer.  So, I tried my own solution - and it works!!.  Load up the breadmaker as usual, then after it has finished its second knead - probably about one and half hours (depending on the cycle you're using), take the tin out of the breadmaker and let the contents drop into a mixing bowl, there shouldn't be any sticky dough in the tin at this stage, but if so, just remove it.  Then rub margarine or butter on the paddle and just underneath the paddle, let the dough "plop" back into the bread tin, continue the baking cycle - end result NO STICKING BREAD.  Obviously, you won't be able to use this method on an overnight batch, unless you set your alarm and are prepared to get up before dawn! Hope this works for everyone. Let me know.

helend's picture
helend

Thanks for all the useful comments folks.  Unfortunately, nothing really worked.

final solution:  throw out tin, buy new non-stick tin.  Watch loaves fall out when baked :))

Paddyscake's picture
Paddyscake

Good for you!! If you are like me, you've had your loaf pans forever..like 20 years! I recently bought 2 new 9x5"s, because all I had were 8x4"s..hmmmm. what a difference! The new "non-stick finishes" definitely make a difference! Way cool!

 

qahtan's picture
qahtan

 

 I had to smile at your remark of your pans being about 20 years old.

 

 Most of my pans I could double and treble that age, in fact I still have a set of cake pans, (wedding cake) 4 inch up to 14 inch, and all 4 inches deep, and my mum had them when we were bombed out London, 1943. :-))

 My loaf pans were given to me at least 25 years ago, I had about 20 of them all the same size, they came from the Deli section of a large store, they use plastic now. but those tins are great and I only use Pam on them.

The two newest ones Pullman size about two years old... ;-)))) qahtan    

hotbred's picture
hotbred

   when I was a kid,I worked in the bergenfield bake shop  cleanup & also preping diff things  the greasong of pans is 1  .  You take 2lbs shortning  2lbs flour beat it to death, till its fluffy,  thats aprox 50  50  put it in a #10 can get a round paint brush  any pan u want    NOW with the dough in the GREASED pan,will not stick even cheesecake wont stick. think about it   heat melts shortning  leaves flour resedew  that wont let the product stick   ok   hotbred