Pan Release
I bake some loaves of bread in a dutch oven combo cooker, some on a pizza stone, and some in bread pans. The ones that are baked in bread pans are sometimes difficult to get out of the pan, so this hint is intended for those breads that are baked in a bread pan.
Once a loaf of bread is baked you want to be able to easily remove the loaf from the bread pan. I experienced a couple of frustrating results when portions of my loaf stuck to the bottom of the bread pan. There are numerous ways to prepare a baking pan prior to introducing the dough:
· Use a non-stick bread pan (works as long as coating remains)
· Use parchment paper (tends to create creases in bread crust)
· Brush on a heavy coating of Crisco (tends to get absorbed into the bread crust)
· Brush on a mix of liquid lecithin (1 TBS) and vegetable oil (3 TBS)
· Pam Spray (contains canola and lecithin, but also contains a couple of undesirable ingredients such as dimethyl silicone and propellant)
I prefer to make my own ‘pan release’ - recommended by Paul in a “Fresh Loaf’ posting (under the ‘Extra Recipes, Techniques and Tips’ section):
· Pull out the following ingredients
-- One part flour (by volume)
-- One part vegetable oil
--One part vegetable shortening
· Mix ingredients in a bowl (by hand or with a mixer) until smooth
· Place in a container with a lid & store at room temperature in a cupboard
· Apply to baking pans with brush (or with paper towel)
Once a loaf of bread is baked you want to be able to easily remove the loaf from the bread pan. I experienced a couple of frustrating results when portions of my loaf stuck to the bottom of the bread pan. There are numerous ways to prepare a baking pan prior to introducing the dough:
· Use a non-stick bread pan (works as long as coating remains)
· Use parchment paper (tends to create creases in bread crust)
· Brush on a heavy coating of Crisco (tends to get absorbed into the bread crust)
· Brush on a mix of liquid lecithin (1 TBS) and vegetable oil (3 TBS)
· Pam Spray (contains canola and lecithin, but also contains a couple of undesirable ingredients such as dimethyl silicone and propellant)
I prefer to make my own ‘pan release’ - recommended by Paul in a “Fresh Loaf’ posting (under the ‘Extra Recipes, Techniques and Tips’ section):
· Pull out the following ingredients
-- One part flour (by volume)
-- One part vegetable oil
--One part vegetable shortening
· Mix ingredients in a bowl (by hand or with a mixer) until smooth
· Place in a container with a lid & store at room temperature in a cupboard
· Apply to baking pans with brush (or with paper towel)