Has anyone noticed the same bread recipe rises less in a different tin. I just bought a new loaf tin that is heavier than my old one and my loaves are definitely smaller the last two times...why !!!!
Hi Paul, I just checked the volume and there is very little in it if any. The new tin is quite a bit heavier Gauge so maybe the temperature is slow getting up. I heat the oven to 200c after 5 min I drop to 180c. Do you think I should start hotter. The bread is turning out ok but less oven spring. I'm using 500g of flour if I increase that by a certain % do I just increase everything by the same %. I will try my old tin again just to make sure next loaf.
rather than that ovenspring was less. Apologies for confusing the two.
In that case, since the tin volumes are effectively the same, your surmise about the heavier gauge metal warming up slower may be the right one. A higher initial temperature might help, or hold the 200c temp for longer than 5 minutes; perhaps try 10 minutes to see how that works.
There is another possibility: what color is the new tin and what color is the old tin? If the new is bright and shiny and the old is darkened from use, that can also make the new tin heat more slowly when compared to the old tin. It's just reflecting some of the heat energy that the old tin absorbs.
You could always try making a double batch, then put half in each tin to bake side by side just to see how they behave. That might also point out something that isn't obvious now.
I will try holding the 200c for a bit longer and see what happens. I wasn't expecting the difference especially when my new tin is a better quality one. The old one just chipped all by its self no metal tools ever so the loaf stopped dropping out easily. The old tin weighs 325g new one 473g so quite a weight difference.
Well Paul some changes using my new tin...not for a white but will do that Tomorrow. This is my raisin bread, now I was very worried, this loaf has only 435g flour so less than my white of 500g. But first checked shelf level raised it a bit so slightly above middle in oven so my tin gets heat also heated oven to 200c and cooked bread for 10 mins before dropping heat to 180c cooked for 35 min took temp. 200 F. Done! So I think the spring is back...lol I did give it a good double in size for first rise and then second rise is a guess...lol timing is a steep learning curve...lol
is more than the volume of the old tins. Have you measured each to check?
Or perhaps the additional mass of the new tin takes longer to warm up and drains some of the heat from the dough, lowering its temperature.
My first suspect would be a change in volume.
Paul
Hi Paul, I just checked the volume and there is very little in it if any. The new tin is quite a bit heavier Gauge so maybe the temperature is slow getting up. I heat the oven to 200c after 5 min I drop to 180c. Do you think I should start hotter. The bread is turning out ok but less oven spring. I'm using 500g of flour if I increase that by a certain % do I just increase everything by the same %. I will try my old tin again just to make sure next loaf.
rather than that ovenspring was less. Apologies for confusing the two.
In that case, since the tin volumes are effectively the same, your surmise about the heavier gauge metal warming up slower may be the right one. A higher initial temperature might help, or hold the 200c temp for longer than 5 minutes; perhaps try 10 minutes to see how that works.
There is another possibility: what color is the new tin and what color is the old tin? If the new is bright and shiny and the old is darkened from use, that can also make the new tin heat more slowly when compared to the old tin. It's just reflecting some of the heat energy that the old tin absorbs.
You could always try making a double batch, then put half in each tin to bake side by side just to see how they behave. That might also point out something that isn't obvious now.
Paul
I will try holding the 200c for a bit longer and see what happens. I wasn't expecting the difference especially when my new tin is a better quality one. The old one just chipped all by its self no metal tools ever so the loaf stopped dropping out easily. The old tin weighs 325g new one 473g so quite a weight difference.
Well Paul some changes using my new tin...not for a white but will do that Tomorrow. This is my raisin bread, now I was very worried, this loaf has only 435g flour so less than my white of 500g. But first checked shelf level raised it a bit so slightly above middle in oven so my tin gets heat also heated oven to 200c and cooked bread for 10 mins before dropping heat to 180c cooked for 35 min took temp. 200 F. Done! So I think the spring is back...lol I did give it a good double in size for first rise and then second rise is a guess...lol timing is a steep learning curve...lol
inside and outside. It won't be long before you have a temperature and time profile worked out for each of your breads, using your oven. Well done!
Paul