Silicone Loaf Pans
My wife recently brought home two silicone loaf pans from our local restaurant supply store as well as a silicone Bundy Cake Pan. I haven't used the Bundt Cake pan yet. I have treid to use the loaf pans though on three different occassions. All three times I have tried the loaves collapsed. I don't have this problem with my metal pans. The loaves rise fine but as soon as I move the cookie sheet, they are sitting on, to put them in the oven they just start going flat. I am thinking that even though they are on a rigid surface the sides are just to flexible and this allows the loaves to flex releasing the gas inside. Which is causing the loaves to deflate. Any suggestions, other than to stop using the darn things? I do like them in that the bread just pops right out of them and never ever sticks, but what good is that when I'm popping out a brick. Any suggestions or help would be greatly appreciated. Also, due to the problems I'm having with the loaf pans, I'm afraid to even try the Bundt Cake Pan and have just continued to use my metal ones. Oh and one more thing I have tried two simple White Sandwich Bread recipes and one English Muffin Bread recipe.