September 8, 2008 - 6:50pm
So, I have this nice loaf of herbed sandwich bread...
I mean, it's really nice. It's the first loaf of bread that worked well for me. Mixed it up last night and let it rise once, and then I put it in the freezer overnight. Put it on my counter to defrost and rise a second time this afternoon until about an hour and a half ago, and then I shaped and let it proof. Put it in the oven and got nice oven spring. Good color, even, for a bread that's just flour, salt, yeast, and water.
But now the !@#% loaf won't come out of the pan.
It's a glass pan that I liberally oiled with some canola.
Why are things just not working for me today?
Got it out. This is the first one I have to be proud of. :)
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Yeah. I wasn't aware that glass didn't let go like metal does...metal is all I've used. I borrowed the glass because I don't have a loaf pan right now and this is all my grandparents had.
The pan was very liberally coated with oil. I had dumped too much in at the start, so I know that it was well coated.
I'll be going to commercial weight steel or aluminum soon.
slippery loaf does not make. I oil (prefer something a little thicker like margarine) glass and glazed ceramics and dust it or flour it or crumb it or seed it or roll oat it, ...you get the picture.
Mini O
I use pyrex loaf pans, simply because that's what I've collected over the years. Some hints re bread sticking...
> use a shortening (such as Crisco) rather than oil to grease the pans. Loaves do tend to stick to oiled pyrex pans.
> let the cooked loaf cool in the pan for a few minutes - it should shrink slightly from the sides of the pan as it cools (but you could still have problems if you used oil)
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This little recipe for a "mixture" for greasing loaf pans was posted on TFL a few years back. I tried it and, since I started using it, my loaves seldom stick - even when baked in pyrex pans
INGREDIENTS
1/2 cup solid shortening (like Crisco) or lard - room temperature
1/2 cup any flavorless oil
1/2 cup white flour
INSTRUCTIONS
"cream" or whip the shortening until it is fluffy
add the oil gradually and then incorporate the flour
may be stored at room temperature
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Butter has the same properties as shortening, so for health reasons, I use unsalted butter on pans, glass or metal. By saving all my butter wrappers in the freezer, especially when making Christmas cookies, I almost always have one ready when I am baking. Non-stick sprays also work really well.
the rule is symple use a liqued fat like oil for cold things use a solid shortening for hot things like bread.
if the bread gets to cold before you try to take it out it will stick just warm it up for a minute and will come right out
remember solid fat for hot liqued fat for cold
the grease mix in a post above (schmere as we called it) was used in many bakeries i worked in. it was great in cold weather since it wouls spread fast compaired to cold hard shortening. when you had to grease 100 pans easy th spread is what you wanted
Hi - I'm so glad to see you back on TFL as an active poster.
However, I'm confused by what you wrote. It seems as though you're recommending a *solid* fat for greasing pans for bread dough - am I right?
I know you're an experienced baker, so I'm happy to learn you've had a postive experience with Mariana's "schmere" grease mix. I didn't realize it was a formula that was used in professional bakeries but I certainly have found it works great for me.
I'm loving every minute of this. I'm so thankful for the people on this site. I'm hoping that every loaf now looks like this.