July 8, 2011 - 11:25am
Sticky Pyrex
Sticky Pyrex
I though when you oil the sides of Pyrex baking dishes nothing will stick to it. Well this is the fourth time I bake my favourite whole wheat sliced bread (I use four Pyrex baking dishes about 6”x 10”x 5” deep each) and although I coat the sides and bottom well with corn oil, I have to remove the loaves in pieces because they are almost glued to the sides & bottoms. I try to remove the loaves immediately when they are out of the oven so I can put them on wire racks.
I bake the same recipe for two years now and before I used two aluminum forms each about 8”x 14”x 6” deep and coated with corn oil and never had a problem with the loaves sticking on them.
Any suggestions?
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At high temperatures oil burn and become sticky. Try making some cake release, you'll find the formula here by searching. It's composed of liquid oil, solid fat, and flour.
I regularly use Pyrex casseroles to bake my bread instead of cast iron pot and have also experienced dough sticking to it. (btw I use Pyrex upside down; putting the dough on to the lid and using the main casserole part as a cover. That way you don't have to 'throw in' the dough into a very hot, deep casserole to avoid getting burned! :D)
To prevent it, I either 1) Sprinkle semolina on both on the bottom of the dough and into the lid, 2) Cut a piece of baking perchment to a size which is a slightly bigger than lid and place the dough onto it and put it (parchment and dough) in the casserole (the lid, in my case). Since I started doing this way, I've never had any problem.
(Recently I purchased re-usable non-stick oven sheet and cut it to the sizes to fit my casseroles to be a bit environmentally friendly. :))
I mix vegetable oil with some liquid lecithin (bought in a health food store) and never have a problem. About 4 tablespoons oil with 1-2 tsp lecithin (it is a thick golden liwuid). Mix well and brush in any pan for easy release.I use this on all baking pans,pyrex casserole dishes and loaf pans-never fails.
I also sprinkle quick oats in the bottom and sides to help with release. Oats are softer than corn meal.
Thank you all, very interesting
I recently had your problem with my pyrex pie dishes. The pastry dough was 'bonded'! to the pan. Found out (here) that the culprit was my dishwasher getting the glass tooooooo clean. Solved the problem by greasing and flouring the next batch and never using the dishwasher for those particular dishes again.
Who knew?
Sue
Sue,
Your solution is not very practical for bread baking, unfortunately, because, unlike pastry, a container has to be heated very hot before loading the dough and it's very difficult to grease and flour a very hot, heated container, and it won't work if you grease and flour before you put a cold container into an oven to heat it.
Also, if you're using pyrex to bake pastry based dish, sticking problem won't happen if you grease and flour the surface everytime you use it (whether it's pyrex or other form of dish,like stainless steel) even if you wash it in a dishwasher.
a container has to be heated very hot before loading the dough
It does???
Sure, many of the "no-knead" methods call for putting the dough into a hot vessel just before baking (and even this is such a nuisance there are now lots of variations that don't require heating the bottom of the vessel). But that's only "no-knead" ...most other methods put the dough into not-hot pans immediately after shaping, and let the final proof happen in the pan.
Really???
I think have read many posts and blogs both on TFL and outside TFL which suggest heating a pot before you put the dough which is NOT no-knead bread. Or am I dreaming???
But maybe you don't have a Bosch? ; ) Seriously, took me awhile to recondition my stuff and now that I hand wash, there's no problem.
For preheated bakeware, guess I'd try parchment?
Sue
I don't know what you're trying to suggest, but my dishwasher is Miele, if you want to know. It washes very well. ;)
Rather than making the pyrex too clean, I suspect the dishwasher detergent is etching the pyrex to form a finely pitted surface great for adhesion -- the reason you sand before you paint. You can more readily see this pitting in the form of cloudiness on drinking glasses that have been run through the dishwasher for years.
Since I can even make bread stick to silicone (no lie), I've just reconciled myself to always putting parchment paper between the bread and anything I bake it on or in. I use "Beyond Gourmet" parchment paper that is neither coated nor bleached and comes in long rolls. I just order it on Amazon but I imagine you can get it elsewhere.
I think you're right. I've got Pyrex loaf pans and no dishwasher, so my loaf pans have alway been washed by hand and they're still crystal-clear. And sure enough I don't have hardly any problem at all with sticking; a little bit of vegetable oil rubbed around -or even nothing at all, and they release just fine.
Next time I will try baking with nothing on the pyrex and see the results
i'm sure that your are aware of the fact that most glassware for baking (pyrex, corning,etc) needs to have a temp 25 degrees lower than stated in the recipe unless the recipe was made specifically for glass cookware.
please don't be offended if you already know this; i have several friends who baked extensively & where unaware of the faster heating & cooking with glassware due to its thermal conductivity.
claudia
Thank you Claudia for bringing this up and for taking the time to inform me
I was not aware of it and perhaps it may help
my pyrex instructions say don't heat without contents, and to use 25 ° lower temperatures to bake in pyrex. And yes the dishwasher does score the surface with tiny pits, I wanted a dishewasher for years, but after getting one, gave up using it, because of the clouding of my dishes, and these were labled dishwasher safe! Gone back to using plain old soap and water and rinsing with hot water and the dishes are cleaner and no clouding of the surfaces.