The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sandwich bread deflates and creases on sides after baking

  • Pin It
samuel's picture
samuel

Sandwich bread deflates and creases on sides after baking

Hey guys, wondering if anyone can find out whats wrong with my sandwich breads that deflates and creases on it's sides after baking.

You see, before this i was using a much thicker and heavier pan and my sandwich breads always turned out perfectly smooth. However recently i have bought another set of sandwich loaf pans that looked the same but felt a tad bit lighter. I bought it from the same store. Thinking that it wouldnt effect my sandwich breads, i baked as usual. When i took out my sandwich breads out from the pan, it would look perfect but give it a few minutes it would shrink a little and create creases on its side. Does anyone know what is the problem and how can i work those new pans into yielding better and smooth looking sandwich breads? I dont want to discard it as i bought 3 of them and it would be a waste to not use them.

Mebake's picture
Mebake

Hi, Samuel

Creases at the base of a sandwich loaf, means that moisture is being trapped in an undercooked crust. Heavier pans usually cook a crust faster and more evenly, as they tend to retain more heat from the oven due to their high thermal mass. You could overcome that while using the thinner pans by baking for 1/2 the period, removing the loaves from the pans, and resume baking, this way, the base of a loaf will be cooked more evenly. I usually de-pan a loaf, load it back to the oven tipped on its side, as the base would be too soft, and may collapse or wrinkle under the weight of the loaf.

Best,

samuel's picture
samuel

Just back from travelling, and tried your method, came out much better! Thanks!

POLLARD's picture
POLLARD

Hi Samuel

I think your problem is probably caused by your new tins. In the bakery we would always season new tins  by putting them in a low oven at say 140C for 4 hrs or so. I think you will find this helps, in the short term bake at a for longer, until you find they are baking as your loaves as you want them.

I hope that helps

samuel's picture
samuel

Thats something new to me Pollard. And yes i definitely think its the new tins, why the 4 hour bake for the new tins? What does it do to the tins?

POLLARD's picture
POLLARD

I don't understand the technology of it, but it allows the metal to absorb the heat better and consequently into the bread in the tin and not reflect the heat of the tin. Aluminium is not a problem, but they get damaged easily if they are dropped or not treated with care.

samuel's picture
samuel

I c, ill keep that tip in mind then. Thx