It is very frustrating when bread gets stuck. It refuses to come out of the tin (loaf pan) and you risk damaging the crust in your attempts to extract it.
*Nearly every time. I'm afraid there are some occasions when bread just gets stuck for no apparent reason, but let's try to make that an exceptional occurrence, ok?
How To Solve The Problem of Stuck Loaves
Let's start with the basics. Consider your tin (loaf pan).
For a start, I would definitely recommend a metal one.
Once you've got the right tin, what state is it in?
Is it clean? Or is it too clean?!
If the tin has remnants of previous loaves indelibly stuck to it, you might be in trouble. A smooth tin will allow the bread to tip out easily. That said, a thin patina of grease, cooked onto the tin, helps to maintain its non-stick-ability. So, having scrubbed and chipped off that unwanted crust, consider re-oiling your tin and perhaps conditioning it in a hot oven for a while.
Or if, ahem, you are forced to admit that your tin is too rough and worn out, it might just be worth recycling it and getting a new one (affiliate link).
Tin sorted? Good.
Now let's talk about grease
Lightly oiling your tin each time you use it helps to prevent the dough from sticking to the tin. I use vegetable oil rather than olive oil - not only because it has the benefit of being slightly cheaper, but it also withstands higher cooking temperatures. Olive oil is very light and may vaporise in the hot oven. You want to use an oil that will stick around - creating that patina we spoke about earlier.
I did all that. My tin is perfect but aargh! This. Loaf. Won't. Come. Out.
Let's start with the basics. Consider your tin (loaf pan).
For a start, I would definitely recommend a metal one.
Once you've got the right tin, what state is it in?
Is it clean? Or is it too clean?!
If the tin has remnants of previous loaves indelibly stuck to it, you might be in trouble. A smooth tin will allow the bread to tip out easily. That said, a thin patina of grease, cooked onto the tin, helps to maintain its non-stick-ability. So, having scrubbed and chipped off that unwanted crust, consider re-oiling your tin and perhaps conditioning it in a hot oven for a while.
Or if, ahem, you are forced to admit that your tin is too rough and worn out, it might just be worth recycling it and getting a new one (affiliate link).
Tin sorted? Good.
Now let's talk about grease
Lightly oiling your tin each time you use it helps to prevent the dough from sticking to the tin. I use vegetable oil rather than olive oil - not only because it has the benefit of being slightly cheaper, but it also withstands higher cooking temperatures. Olive oil is very light and may vaporise in the hot oven. You want to use an oil that will stick around - creating that patina we spoke about earlier.
I did all that. My tin is perfect but aargh! This. Loaf. Won't. Come. Out.
If the cooking time is up, the loaf looks nicely browned and it should be time for it to come out of the tin... what if it doesn't?
Sometimes, all you need to do is cook it for a few minutes more. Pop the loaf back into the oven for another five minutes and, after that, the loaf will usually (*see disclaimer above) come out of the tin without a fuss.
Sometimes, all you need to do is cook it for a few minutes more. Pop the loaf back into the oven for another five minutes and, after that, the loaf will usually (*see disclaimer above) come out of the tin without a fuss.
If the loaf still needs some encouragement, run a blunt knife round the inside edge of the tin to dislodge any stubbornly-sticking areas.
Job's a good-un.
Did that work for you? Or do you have any other tips to offer? Please let me know in the comments.
There's more!
You know that you can get hold of my books and courses here? Of course you do :)
I'm presuming you've already got your copy of Fresh Bread In 20 Minutes? Just checking.
I usually mist spray the tin with vegetable oil and then coat with coarse semolina. This not only stops sticking but gives an interesting crunch to the crust.
ReplyDeleteRegards
Mike
Ooh semolina! Good idea. I've used that for ciabatta before. Nice one :)
Deletethats exactly what i do as well - i have finally found a bread recipe that works at altitude - yee haa - i get 2 good loaves from it and its hard to keep up with the demand - but - i am always after an easy bread recipe - i am not a cook like a lot of people so need recipes to follow if i hope to achieve anything that looks respectable - can i use my bread loaf recipe for long rolls and/or buns??? there seems to be so many recipes for this that and the other and i dont want to ruin it as i dont have easy access to supermarkets etc - i live way out in the boonies so any advice is welcome
ReplyDeleteHi Liz! Yes! I'd say you can definitely use your tried and trusted recipe to make any shape of bread you like; loaves, rolls, buns etc. You can even add in handfuls of extra ingredients like dried fruit, cheese, herbs and so on, to ring the changes. At altitude, do you find you have to use less liquid? I think that's what I have been told.
DeleteOiled foil underneath, oil the sides, never wash, Dont overproove - just beyond the top. Experiment with times and temperature. After a few attempts - a perfect loaf. What a pleasure!
ReplyDeleteSo satisfying when it all works out!
Delete