June 3, 2016 - 12:28pm
loaf pans
I purchased two commercial ll chicago metallic loaf pans ..the bottom of my loaves do not brown asking for some help tks following recipes and temp correctly
Share
I purchased two commercial ll chicago metallic loaf pans ..the bottom of my loaves do not brown asking for some help tks following recipes and temp correctly
Pardon all the Q's but could use some more information...
What heat setting was used for the oven? (upper heat, lower heat, upper & lower heat, broil, fan, convection)
What shelf was used?
Does the bottom coil heat up when the oven is on?
Do you have a crumb shot picture showing all sides?
Got a link to the recipe? What type of bread is it and what was the baking temp? Preheat?
Eight questions.... hope that's not too many. Anything else would also be helpful.
More than likely there isn't enough heat under the loaf pans while baking. There are many ways to change the conditions in the oven itself to solve the problem.
response to mini oven :pans aluminum : 350 deg hidden heating elements : middle shelf :no pic crumb but OK crumb : ahttp://www.kingarthurflour.com/recipes/walter-sands-basic-white-bread-recipe any help appreciated .. I am going to try lower position with cast iron griddle pan underneath next time as you suggested
might be able to make up for it when the top is brown, tip the loaf out of the pan onto the hot oven shelf and bake naked to brown the bottom and sides. Also shiny pans tend to make a longer bake adding 5 to 15 min more depending on the thickness of the bread.
Middle position... try to position the oven shelf so that the top edge of the loaf pan is in the middle or slightly lower.
I get better results covering the top (shape over an inverted empty pan) with two layers of foil and then use the convection fan to bake the loaf done, then exposing the crust for colour at the end of the baking time. Can you trade in your pans for darker ones?
I have the same pans. Minnie's suggestion to lower the shelf until the top of the pan is mid-oven is a good one.
My own experience is that the pans will darken with age when properly cared for. Never scour and avoid using soap and water*; simply wipe clean then spread a thin coat of olive oil, lard or coconut oil inside and out. The fat will polymerize, darkening in the process, and give you an (almost) non-stick surface.
gary
* If you do wash with soap and water, rinse thoroughly and dry completely. Place in a hot oven to make sure there's no moisture left and finish with the oil/fat wipe down.
thanks gary,,the pans are heavy duty good quality tks for input ... and to you mini