Pretty much the same recipe as my first bake, except for rye instead of whole wheat and no honey.
I'm never trusting non nonstick pans again, but it tastes great.
I always spry the every pan woth pan release no matter what kind it is and then - no worries!
I oiled it with plain old vegetable oil but I'm definitely using a spray next time.
That's a nice crumb you've got there. Just call this bread a 100% success. It's a new creation... half toasted bread. Best of both worlds.
I actually did laugh out loud when I read your comment. Thank you.
Apart from the extra "caremelization" on the bottom, it looks good! The crumb looks great.
boiling potatoes, and while submersed in water no less! I first questioned my abilities to clean the outside of the pan or the stove top. I kept smelling something burning as the taters chunks boiled so stopped cooking, turned off the heat. With a sieve, removed the cut up pieces to a clean (& heavier) pot and sure enough... found a few stuck to the bottom... how? no idea... maybe.
I chucked out the water and cut off the burnt parts. Cleaned the pan then boiled more water (goes quick with induction stove) and poured it over the warm potatoes, set to simmer and left them to boil slowly. Guess I had the setting too high from the start to be able to do such a thing. Wondering if your loaf was the same... too high a temp in the beginning (preheating?) and then dropping it back. I have found that if I cut off (or grate off) the burnt stuff before the loaf cools, and cool the loaf burnt side up, the burnt "flavour" can be kept to a minimum.
(No one was the wiser when I got done with the mashed potatoes. Made enough for 30 man sized servings.) :)
My mom only burns things that involve boiling water. It's quite impressive.
I definitely had the temp too high but I also over oiled the loaf pan. All the oil made it's way to the bottom of the pan while I was shaping the loaf and I didn't notice. So between the high temp and too much oil, this was fried bread. And it still stuck to the pan.
tends to run down to the bottom unless it is thickened and held in place. I tend to use butter or fat smeared on the sides and it tends to stay there. The pan surface can also be dusted with flour or bread crumbs or nuts or seeds or oat flakes, you get the idea, for added protection from sticking. Different dustings will give different "looks" to the finished crust.
If you use seeds or nuts, raw ones tend to work better than roasted because they brown slower so as to not burn during the bake. At least that's how they work most of the time. Spraying oil is also an option but for the lungs sake, do it outside or under the stove hood with the fan on so you don't breathe it in. Lining with baking parchment paper also works well and makes for easy removal of the loaf from the pan. Remove before or while cooling -- it tends to just fall off a baked crust.
Burning a non-stick pan tends to damage the non-stick surface so a good cleaning and then depending on the surface, special attention to prevent sticking for the bakes following.
Wasn't that a beautiful full moon last night? :)
Reminds me of a story my dear friend Mary would tell of watching a demonstration of a teflon fry pan at the Iowa State Fair in the 1960's, when the archetype non-stick coating first came to market. The demonstrator showed how every time she burned fried eggs in the pan, they just slid straight off. And sure enough, when Mary bought the pan and fried eggs in it, yep, they burned every time, exactly as advertised.
No moon visible through our thick Santa Cruz Mountain mists last night or tonight, but we'll take this rain.