WHY is my bread sticking in the pan?

[csziggy]

I've been making bread for several years in a long (12") aluminum pan using store bought spray oil, usually canola. Since I found a new recipe that seems to work better if I mix two loaves at the same time, I bought another identical pan for when I make that recipe. No problem, no sticking.

In the interests of the environment, saving money, etc. I had bought a refillable oil spray bottle which I filled with canola oil. I used up the store bought spray oil and used the refillable one for the first time the other day. Couldn't get the blasted loaf out of the pan. I finally got it out but ripped the side off, destroyed the structure of the loaf so it make disintegrating sandwiches. I've been using the newer pan to 'age' it, but I never seasoned either pan.

Today I made another loaf in the same pan. To make sure it would not stick, I poured oil into the pan rather than spray it. Spread the oil all over the pan, the edges GENEROUSLY. Damn thing stuck all the way around the edge. This time I waited until the loaf was cool and got it out, hopefully without tearing up the insides.

I've never had bread stick like this! What am I doing wrong here? Should I try shortening to grease the pan next? Season it like I would cast iron? Change oils - something other than canola or olive oil? I use oil in my bread rather than butter as part of my reducing saturated fats but that has not been a problem for the several years I've been doing that.

The recipe I am currently using is a variation of Floyd's Honey Whole Wheat bread so it is slightly sticky - but it is the same as I have been using up until this week.

[Blues Heron]

1. Sounds like it's just a new pan problem

Maybe dusting the oiled pan with cornmeal or semolina will help until the pan gets seasoned. Happy baking!

[csziggy]

5. But I used that pan several times before I ran out of the storebought spray

And the bread did not stick then. I guess I will try the cornmeal trick, though I really dislike the texture it gives.

[Arkansas Granny]

2. I've always had better luck greasing pans with solid vegetable shortening

instead of vegetable oil. I don't know why, but it just works better for me whether I'm baking bread or cakes. I find the same holds true when seasoning my cast iron.

[csziggy]

6. I was wondering if the oil does not have a high enough heat tolerance

So it is changing when it gets to the baking temperature and not retaining it's release capability. So I may try shortening next. Thanks!

[Warpy]

3. The commercial spray usually contains some silicone

to aid in the nonstick quality, so you're not going to get the same effect from pure oil.

What you can do is mix oil and liquid lecithin (available at health food stores) to get the same nonstick effect. It will thicken the oil, so that sprayer is not going to work, you'll need a brush or paper towel to apply it to the pans.

[csziggy]

7. Now that sounds like the answer! And I do have some lecithin in the pantry

For emulsifying vinaigrettes. I guess I will try that and shortening and see which works better or if I will just go back to store bought spray oil. Other than for bread and for cooking eggs, I really don't use it, so it's not like it is an enormous budget or environmental hit.

Hubby did buy another can of spray oil at the store - he likes his lunch sandwiches on my bread, but not when they fall apart - so he wanted to make sure that I had the known solution on hand.

The loaf yesterday stayed together OK, so it will be a few days before I bake again. I will try to post on my tests so y'all will know what works!

[MajorChode]

4. Nonstick pans are one way to go.

You don't need any spray at all with them and the bread lifts right out.

I also make bread in my heavy SS clad aluminum pan. I just preheat it and toss in a little corn meal on the bottom which seems to do the trick nicely.

[csziggy]

8. I really like these extra long pans - and I was never happy with nonstick

Though my old nonstick pans were antique when I finally threw them out twenty years ago. The 12" loaf pans make nice long loaves, so less end crusts - and one loaf is about right for hubby to make sandwiches all week. If I eat much of it, I have to bake more often, but I am trying to cut back on my bread consumption.

You're another vote for cornmeal, so I guess I will have to try it.

[housewolf]

9. I have a couple types of bread pans that I love

One is a NordicWare loaf pan, which bakes teriffic loaves and I've never had a loaf stick to this pan.

The other is a waffled-wall type pan, like this - the waffling really inhibits sticking




http://www.amazon.com/USA-Pans-Aluminized-Steel-Americoat/dp/B002UNMZP8/ref=sr_1_44?ie=UTF8&qid=1286510848&sr=8-44