The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using a loaf pan-how do you get the bread out?!

  • Pin It
hamletcat's picture
hamletcat

Using a loaf pan-how do you get the bread out?!

I have been using a basic no knead recipe of 1 part flour, 1/2 part water and salt, and 1/4 part yeast.  Cups and tsp respectively and letting my bread ferment 8 to 24hrs.  Then baking it at 425 to 450F in the oven.  I try to use a closed system if possible to allow steam to work on the bread as it bakes.  I recently switched to baking a smaller loaf in a loaf pan inside a roasting pan.  It is going great but I have trouble getting the loaf out of the loaf pan.  The first one I used was glass and I had to use a knife to dig it out.  Then I used no stick mini loaf pans and although I had less trouble the loaves still stuck.  I don't want to use parchment paper if possible and I can't get cornmeal on the sides of the pan.  Is there another option?  Should I be greasing the sides of the pan generously?  I should mention that I am allowing my bread to proof directly in the baking pan, because the dumping it in makes a bit of a mess after the rising period.  

PaddyL's picture
PaddyL

Even the non-stick pans.

hamletcat's picture
hamletcat

Thanks.  I am assuming if you are baking at 450F you at least need to use an oil that has a high enough smoke point, like a deep frying oil.  Am I right or does it not matter?

DavidEF's picture
DavidEF

hamletcat,

I don't know how long you're pre-heating your oven, but it takes a long time to get that high of a temperature. Similarly, the bread pan will not have reached 450F by the time your bread is done baking. If it did, your oil would be the least of your worries. Your bread would be burnt to a crisp, if not on fire. I've never checked the surface temperature of my loaves after baking, but I know it is usually recommended that the internal temperature be around 190F when finished. And that is for a very well-done loaf. You probably don't have to be concerned about the smoke point of the oil.

hamletcat's picture
hamletcat

Thanks.  Lately I have been having an issue with burning oil in our oven.  But probably not from the actual loaf of bread.  More like oil that has spilled inside the oven.  

dabrownman's picture
dabrownman

I prefer canola oil.  Never had anything stick after that.  A great thing if you take the loaf out of then pan to finish browning directly on the oven rack.  Just falls right out.  Easy and cheap too.  We bake to 205 F on the inside and a well done loaf is 210 F with no worries about smoke points there either.. 

RobynNZ's picture
RobynNZ

Over the years I have seen mention of an easy to make pan release mixture here on TFL. Haven't used it myself but it gets good press, perhaps you could give it a try, there's a couple of references in this thread:

http://www.thefreshloaf.com/node/13932/what-type-pan-and-how-greased

Grandpa Larry's picture
Grandpa Larry

When I bake pan loaves I grease the pans generously with good old Crisco.  I use my hands and fingers to make certain every last square inch, especially the corners, are coated. The Crisco leaves no residue, unlike most commercial sprays.

I bake in terracotta pans and nothing ever sticks.

hamletcat's picture
hamletcat

This feedback has been very helpful, thanks everyone!

ldavis47's picture
ldavis47

I have used oil spray or Crisco also, and it works well. You could also spray the shaped loaf and roll in bran or oatmeal before proofing in the bread pan. 

MostlySD's picture
MostlySD

... or rice flour or semolina, for example.

I can't get cornmeal on the sides of the pan.

You can if you thinly coat the loaf pan with some oil first.

Heath's picture
Heath

I've had problems getting bread out of even well-oiled non-stick pans.  I've found that if it won't come out, it's best to leave it for half an hour.  The steam produced by the bread inside the pan during this time makes the crust that's touching the pan (where the steam can't escape) wet, allowing the bread to turn out easily The crust then dries just fine as the loaf is allowed to cool on a rack.

Not the best method, maybe, but it works for me when all else fails (and is better than using a knife to dig it out) :-)

fotomat1's picture
fotomat1

never had a problem...never.