|
|
|
|
|
SearchUser loginFood Buzz
Recommended BooksFavorite Recipes
|
 Submitted by afjagsp123 on October 14, 2008 - 3:36pm Loaves sticking to pyrex loaf pansI've recently jumped on the "down to basics" bandwagon. I stopped using spray oils like Pam, and bought a Misto, and loaded it with olive oil. Like everyone else, just trying to save money wherever we can! (the Misto was only $9.99 at Bed, Bath & Beyond, and think about the cost of a can of Pam -- $3 or so? Would pay for itself in a few months...) I had used my trusty Pyrex loaf pans without a single problem for all kinds of yeast and quick breads as long as I used Pam. But now that I've stopped using Pam, the bread sticks LIKE CRAZY. I almost cried on Sunday when after all that work, my white white loaves stuck in the Pyrex. Half of each loaf was left in the bottom, even after I ran an offset spatula all the way around, and even up under the bottom, just to get the bread to unglue itself from the pan. Any ideas? I guess I could go back to Pam, but I hated the way it left that gluey residue on everything (what is that??? it doesn't seem like it could be good for you...). Is the the olive oil the problem? What about Canola, or just buttering or using (blech) shortening? Thanks!
Filed under:
|
RSS Feed
|
I spray my loaf pans with
I spray my loaf pans with oil and then use either quick oats or cornmeal in the pan, making sure to get on the bottom and in the corners. I've heard rice flour also works well.
I,also, just bought a Misto and have some liquid lecithin. I'm wondering if the lecithin will work in the Misto,as the lecithin seems thick.I just posted a query on that today in the "Gear" column.
There is a release formula on this site (just search lecithin") that is 1 part lecithin, 2 parts oil-blenderized and refirgerated and used to oil bread pans.
From what I've heard, I
From what I've heard, I think lecithin is necessary to prevent sticking, and that it will clog your Misto. I've been trying to figure out a solution to this for awhile myself.
My current plan is to try to get a little jar with a brush built into the top so that I can keep an oil/lecithin mixture in it and use the brush for greasing loaf pans.
Russ
I just broke down and bought
I just broke down and bought another can of Pam (well, generic brand). I need to make a successful loaf of bread! It's been a week! Thanks for your help. And oh, lecithin is the second ingredient in my can of cooking spray.
Stephanie in Very Hot Almost Mexico
Visit my blog: http://bikebookandbread.blogspot.com/
loaf liners
I use loaf liners made of parchment. Not a cheap way to do it, but it works and they can be re-used a few times. But I'm having difficulty sourcing them now, as I think silicone baking tins have taken over. Pat.
non-stick?
I have never lined/oiled a bread tin but did finally throw out one tin when all of a suddden bread started to stick no matter what - you could try sprinkling the inside of the tin (or the bread with flour - I do when cooking pizza.
FWIW re: Pyrex
First I let me say I may get some flak on this but I have a bias against Pyrex for baking. My experience with Pyrex is that it bakes hotter than a good, heavy, metal bread pan. The Pyrex heat factor can cause scorching, which means that if you use Pyrex you should adjust the oven temp. downward about 10-15 deg., depending on the oven temp. called for in your recipe and the type bread you're baking.
That being said, if you don't want to incur the expense of buying Pam and use Pyrex you might consider using a pastry brush dipped in oil (vegetable, canola, olive oil) and coat the inside of the glass, then lightly dust the inside of the Pyrex with flour before placing your dough into it.
Howard
Stuck bread
I also do not use Pyrex for bread baking (with the exception of some quick breads). You know that you must decrease the temperature of the oven by 25 degrees when using glass pans. Stoneware, however, is a favorite for baking all types of bread, and no temperature decrease is necessary.
For the sticking problem, try greasing your pan as usual, then sprinkle some flour in the pan and knock each corner of the pan against your hand or the counter to get the flour evenly distributed. Dump out any flour that does not stick. I would not oil the loaf itself before baking (unless you oil the top only). This tip works very well for cakes. I see no reason it wouldn't work as well for bread.
(I meant to post a reply to the original question but couldn't see where to do it.) Sorry if I have just repeated earlier suggestions.
Peggy
Non Stick
Peter Reinhart suggest using a mixture of butter and flour...Think he mentions it in Crust and Crumb and he may have melted them together and painted the pan...I will see if I can find the notation and report back. Seems as if it was 1 part butter to 3 parts flour.
There's this thing made out
There's this thing made out equal parts of oil, shortening (or other solid fat) and flour, that my friend taught me to make and it is the best non-stick coating I've ever seen. I think here it's been mentioned several times before as well. You just whip it together with a hand mixer and store on the shelf. I use it for uncoated aluminum loaf pans and breads just fall out.
Mike
Thanks Mike
Good information, appreciate the tip.
Howard
A different spray oil
Hi there:
I always use a spray canola oil from Spectrum Organics on my Pyrex pans, and I have never had any sticking problems. This particular product is for high temperature cooking, and although I don't like the waste of a disposable can, I have been using the same can since March, and I'm still using it. I also don't really like shopping at Whole Foods, but that is the only place I can find it. Good Luck.
Karla P.
Ooooh, thanks. I didn't
Ooooh, thanks. I didn't think of a more natural spray. I have a great store here in Almost Mexico that sells Spectrum. (I had tried spectrum canola oil in my Misto without success.)
Stephanie in Very Hot Almost Mexico
Visit my blog: http://bikebookandbread.blogspot.com/
HIgh Heat....
Hi there:
I hope you have good luck with the Spectrum Canola. Be sure to get the one specified for High Heat. I don't know if it would make a difference if it wasn't that one, but that's the one I have used with good results. I have never used sprays for baking with flour added to them - I wonder if they're good too?
ciao!
KP
never fails home recipe for greasing pans [pyrex, metal, etc]
Original post with recipe & instructions can be found on TLF at this link
http://www.thefreshloaf.com/node/4561/aarggh-need-some-help-here-cold-start-baking#comment-22960