Sandwich bread deflates and creases on sides after baking
Hey guys, wondering if anyone can find out whats wrong with my sandwich breads that deflates and creases on it's sides after baking.
You see, before this i was using a much thicker and heavier pan and my sandwich breads always turned out perfectly smooth. However recently i have bought another set of sandwich loaf pans that looked the same but felt a tad bit lighter. I bought it from the same store. Thinking that it wouldnt effect my sandwich breads, i baked as usual. When i took out my sandwich breads out from the pan, it would look perfect but give it a few minutes it would shrink a little and create creases on its side. Does anyone know what is the problem and how can i work those new pans into yielding better and smooth looking sandwich breads? I dont want to discard it as i bought 3 of them and it would be a waste to not use them.
Hi, Samuel
Creases at the base of a sandwich loaf, means that moisture is being trapped in an undercooked crust. Heavier pans usually cook a crust faster and more evenly, as they tend to retain more heat from the oven due to their high thermal mass. You could overcome that while using the thinner pans by baking for 1/2 the period, removing the loaves from the pans, and resume baking, this way, the base of a loaf will be cooked more evenly. I usually de-pan a loaf, load it back to the oven tipped on its side, as the base would be too soft, and may collapse or wrinkle under the weight of the loaf.
Best,
Just back from travelling, and tried your method, came out much better! Thanks!
Thats something new to me Pollard. And yes i definitely think its the new tins, why the 4 hour bake for the new tins? What does it do to the tins?
I c, ill keep that tip in mind then. Thx