The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Pans

Tadpole's picture
Tadpole

Bread Pans

I have tryed an tryed different things to get my pans (metal) to brown the bottom of my breads. They are metal, I spray with pam, an finely have to take the bread out and lay right on the rack of the ove for  another 5 or so minutes. What am I doing wrong??

Yerffej's picture
Yerffej

In all likelihood you are doing nothing wrong.  Getting the underside to brown while in the pan is a bit of a challenge as steam is trapped there and is essentially keeping the bottom from browning.  Removing the loaf from the pan for the last 5 or 10 minutes of baking is the right thing to do and you are doing it.


Jeff

Tadpole's picture
Tadpole

Thanks Jeff. I'll give that a try. There is something else I thought of also. Well, when the bread is done I take out and take pan off. What if I just leave in the pan longer? I really don't want the bread to get real hard tho. Maybe I'm doing the right thing by taking off pan an putting back in for a while.