The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Loaf Pans

mj's picture

Loaf Pans

I made some very nice pecan bread for gifts, the recipe made 8 loaves.  I used 4 small dark non-stick loaf pans and 4 small foil pans.  The loaves in the foil pans came out great.  The loaves in the dark pans burned.  Now I remember why I don't like dark pans!  I'm making 4 more loaves today using the foil pans.


Is there any way to prevent  dark pans from burning?  Lower the heat, shorten the baking time?





Mini Oven's picture
Mini Oven

Move them higher up in the oven so they absorb less heat from below.  The shiny pans reflect the heat and generally can be placed lower than dark pans.  Hope that helps, :)  Mini Oven