TURN THE TEMP DOWN
Help, my bread is stuck in the pan! Occasionally we get a phone call like this and I always feel bad for the baker on the other end of the phone. Baking bread is a lot of work. Between the mixing, the kneading, and the rising, a baker invests a lot of time into that loaf. So when a loaf of bread doesn’t turn out the way you had planned, it is very discouraging, to say the least. Generally bread sticking to the pan is caused by one of two things:the coating in the pan, or the temperature the bread was baked at. Let’s take a look at both, so that you won’t have a ruined loaf.
Bread Stuck To The Pan
Coating the Pan:
If you are using a Fat Daddio’s bread pan for first time we recommend using butter, grease, coconut oil, canola oil, or shortening. Avoid using olive oil (or sprays that contain olive oil).
You can dust with flour. Or use a spray with flour, such as Baker’s Joy.
Yeast breads ~ you can dust with cornmeal, to provide additional release.
After the first few uses the surface tends to build a wonderful patina that will eliminate or minimize the need for pan prep.
Fat Daddio’s bread pans are made of anodized aluminum. Many bread pans on the market are made of steel. Because of this, Fat Daddio’s bread pans will bake bread much faster and more evenly, and also cool faster. This will give your bread an even color throughout.
Adjust the temperature down 25 to 30 F from the recipe.
Pay attention to the baking cycle. Record your baking time on your recipe for future baking.
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