Pan de Mie Wilton Pullman Pan High Altitude
Someone brought me a 16x4x4 1/2 inch Wilton Pullman style aluminum pan, which I'm grateful for as a pullman pan costs over $100 here.
My greatest concern is the yeast. Tardi-Pan, which is a Mexican brand. The good news is that Tardi-Pan IS a SAFMEX product, which makes SAF Instant Yeast. Although Tardi-Pan is an instant yeast, I don't know which catagory of SAF Instant it falls into, there are a variances in each color. I used an white pastry flour and added the Tardi-Pan yeast dry to the mixture. The dough responded nicely and came out nicely in the pan while baking it at 435 degrees F for only 30 min on the midddle rack in an electric oven. We are at 5000 feet. I'm wondering if I should have baked the loaf on the lowest rake as it was a little brown on top? My heart break came when it came time to take the bread out of the pan. I slide a thin metal spatuala along the sides and for the most part, the bread slid out, but a piece came off of one corner end. Why does it stick to the pan & how can I prevent it from happening again w/out greasing the pan? The loaf is cooling on it's side, crust is hard and due to the broken piece I can tell the inside is soft. I'm wanting to cool the loaf, wrap it and let it do it's thing in the fridge for a couple of days Julia Child style before cutting into it. Appreciate any help.
If anyone knows how I should be working with the Tardi-Pan Instant yeast, whether the loaf should bake on a lower rake will prevent browning so much on top, and how to keep the loaf from sticking and breaking off while sliding it out of the pan?