ORV Food forum: Bread pans

 
Page 1 of 2 • 1 2

Views: 26, Replies: 36 » Jump to the end
ImageKizmo1
Feb 19, 2010 8:39 AM CST
Name: Kathy Parker
SE Ohio
What brand of bread pans do you use? Are they dark or shiny?

When I first got married, (before I started baking bread) I rec'd a set of baking pans; cake, loaf, muffins, etc. that were the shiny aluminum. Now I've got the dark ones from QVC, Cooks Essentials, along with others I've picked up over the years. I have an awful time trying to make sure the bottoms are done, but if I leave them in long enough for the bottoms to brown, the tops are too dark and I have to cover them with foil. Then the bread ends up being drier than I like. When I tap on the loaf, it sounds hollow enough, but when I tip the loaf out to check the bottom, it's not baked enough....

I've lowered the rack in the oven, which helps some, but I'm still thinking it's the pans...? Also, when you bake long loaves, like Italian, do you use a cookie sheet? All of my sheets are the insulated kind, which is giving the same results as the pans; really light bottoms.. Or am I just taking them out too soon?

Is it the pans or Operator Errors???
Imagenanniepb
Feb 20, 2010 9:29 AM CST
Name: Phyl
Mtns of East TN (Zone 6b)
(i'm lurking to see what the answer is)

my favorite loaf pan is that dark enamel stuff with white-black specs on it. my BF bought a pizza pan made from the same stuff and Ive never seen that kind anywhere else since. (well, wallyword sells a stock pot like it )

My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageKizmo1
Feb 20, 2010 2:24 PM CST
Name: Kathy Parker
SE Ohio
are you talking about the enamelware/graniteware like the pic? I remember mom and Gma had this for turkey roasters and big kettles, but don't remember them using any loaf pans like this. Gma's were dark pans, but if I remember correctly, they were a light weight pan and had a dark finish (of course it could have been due to age and lots of use..)

Thumbnail by Kizmo1

Imagenanniepb
Feb 20, 2010 10:49 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
granitware...thats it, yes, but mine is not lightweight at all. I cant remember where we bought it however Ive seen coffee pots as well. (like for a campfire)
years ago i had a small saucepan too.

maybe I got it at a Amish store.



My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageKizmo1
Feb 20, 2010 11:31 PM CST
Name: Kathy Parker
SE Ohio
maybe Lehman's would have something, will have to look. I do have a cast iron bread pan that I bought at the Lodge store when we went to Gatlinburg years ago. It is a small one, 8x4 or similar, but really heavy! Haven't used it since I bought it! Guess it's time, eh?
Imagenanniepb
Feb 20, 2010 11:42 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
ha...that might be too heavy. is it already seasoned? i'm not good at that. i got a popover pan for Christmas and Ive not tried to use it. yet.

Maybe if you posted the question on the bread basket someone might respond?

My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageKizmo1
Feb 21, 2010 10:39 AM CST
Name: Kathy Parker
SE Ohio
It's pre-seasoned, ex boyfriend bought it for me, along with an abelskiver pan...which I have tried! Nice little apple pancake balls! I'll try the other place to see what I get.. Thanks!
Imagenanniepb
Feb 21, 2010 2:38 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
Kathy, I'd be happy to post it for you. Don't know why I didn't think of it last night.
yes, I do. it was past my bedtime, LOL.
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageKizmo1
Feb 21, 2010 3:23 PM CST
Name: Kathy Parker
SE Ohio
Thanks, I do the same thing...LOL I did make a post over there, but not sure if it's in the right place. Sometimes I don't know whether to stick with an on-going conversation where there's alot of traffic or to start a new thread...
Imagenanniepb
Feb 21, 2010 8:41 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
me either. because no one may see it until they open the main 'forums' in a cubit as opposed to answering threads that you're 'watching' or you've posted to.

right?
My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageKizmo1
Feb 21, 2010 9:27 PM CST
Name: Kathy Parker
SE Ohio
right... I watched and posted in conversations that were going hot and heavy, then all of a sudden... nothing. I was beginning to think it was something I posted, that someone took it wrong, but I couldn't come up with anything. I've even posted new threads and got absolutely no replies, but seen where it had been looked at many times... can't figure it out.... then I don't feel like I want to post and repost. If the first one doesn't get any replies on a heavy thread, doesn't seem like a second one would be any different...

It's almost like tossing a coin..
Imagenanniepb
Feb 21, 2010 9:51 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
you posted about bread pans or did you mean 'in general'?

i'm no expert, but sometimes I'm in a hurry and i mean to come back. especially if I can't answer in just a few words.but i don't get to. and then i'm so far behind, I hate to say anything.

lol I'm rambling =)





My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageKizmo1
Feb 21, 2010 10:03 PM CST
Name: Kathy Parker
SE Ohio
yeah, I know what you mean... I was 'across the alley' on a thread last week, and was trying to catch up on the postings. By the time I remembered what I wanted to post an answer on, I forgot which thread it was on... took me another day of looking and re-reading to find the original post... LOL

No I asked about what brands/types pans that others use.... some people use cheapies and some people swear by brands. I'm just trying to figure out if my crust problem is due to my pans or 'operator error' LOL

ImageHenryr10
Feb 21, 2010 11:29 PM CST
Name: Ric
Cincinnati, Oh
I use all types but insulated.
Most are just your average grey tin or s/s steel.
But for bulk work we have professional pans.

Do you steam the oven?
Have you checked the oven temp w/ a thermometer?
Did you have this problem w/ your old pans?

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
ImageKizmo1
Feb 22, 2010 9:29 AM CST
Name: Kathy Parker
SE Ohio
No, I don't steam the oven, but reading about it, decided I should be! Normally, my oven rise isn't the problem, just getting an even brown crust on the bottom. 2 weekends ago, I was volunteered to bring bread to my Mom's 80th Bday party. They wanted garlic bread, so I mixed up the French Onion and a recipe of Italian bread. Since I made the long loaves, I formed them on my insulated sheets, as that's the only kind I have for cookies, and lowered the oven rack to the next to the bottom.
The loaves baked and browned beautifully - on top - so as the Italian was browned and crusty, I just slid them off onto the rack itself for a few minutes, and that helped. However, the Onion bread is a much softer bread, so I had difficulty getting it off the sheet without tearing it or having it deflate slightly. I let it cool on the sheet a few minutes, then worked it off with big spatulas, then slid one of them back onto the hot oven racks. It crisped up the bottom some, but I didn't leave it in very long.
All in all, they turned out fine; Italian crusty and chewy, just right for the roasted garlic butter spread, and the French Onion was soft and moist, really no need for any butter.
I have the same issue with my regular loaves. I baked bread for years when I was first married, a couple times a week... and don't remember having this much problem getting my bottoms to brown. Of course, I didn't use bread flour or any of the new ingredients and my pans were cheap aluminum ones that I got as gifts, they served as all-purpose baking pans for everything else.
Oven temps are true, even though I've moved around quite a few times in the past years, most ovens have been gas. Since I had a full time (w/lots of OT) job, and was divorced, I got away from the weekly bread baking for awhile. I was beginning to think I lost my mojo.... LOL but have since decided it was in my methods and possibly my equipment; pans and recipes.
I like to experiment a lot with recipes, but hate to produce a dry textured loaf, so I tend to watch the tops for the right brown crust. But then my bottom crust is done, just not browned... This is my main issue.
ImageHenryr10
Feb 22, 2010 9:48 AM CST
Name: Ric
Cincinnati, Oh
To brown the crust must dry out first.
Steaming helps the oven spring AND retards the browning to some extent.
High sugar content breads and any w/ honey brown very quickly too.

Try painting your loaves w/ water just before you bake.
See if it doesn't slow the browning down.
What are you lubricating the pan w/?


For steaming I leave a cast iron skillet in the oven.
Just before baking throw a cup of water in it.
Be careful it will STEAM!

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Imagenanniepb
Feb 22, 2010 12:02 PM CST
Name: Phyl
Mtns of East TN (Zone 6b)
I used honey in my sourdough bread today. hope i didn't mess it up.

I'm going to try 'steaming 'today. I'm not going to use pans. I want to make round loaves.

we'll see.

My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
ImageHenryr10
Feb 22, 2010 12:04 PM CST
Name: Ric
Cincinnati, Oh
Honey is great!
Just remember, unless the recipe calls for honey, it's sweeter and wetter than sugar. So Adjust.

Ric
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
ImageKizmo1
Feb 22, 2010 6:14 PM CST
Name: Kathy Parker
SE Ohio
First of all, my pans are non-stick (supposedly), but I do spray lightly with Pam, just in case..
Some of my recipes call for sugar, but I prefer to use honey at the moment, as a bee-keeper friend gave me a gallon before he moved to FL...That's alot of honey, folks!!! LOL
Maybe that's my problem, I use honey, oil, butter, dry milk powder, egg in most of my everyday bread recipes, sometimes I make the Potato bread, which uses a half cup of mashed potato.. my dough is too wet??? And since the honey/egg makes it brown faster, I'm not giving the crust enough time to brown well...?? DUHH HHH HHH... should have known it was operator error!!! LOL

I made a throw together recipe last fall and it was soooo good! It had potato, oats, honey, butter and a little oil ( I was cleaning out the fridge with the leftover oatmeal and potato), I kind of eyeballed the ingredients as it was pretty basic, kneaded in enough flour to make a nice ball, raised and baked and it was picture perfect! But I couldn't duplicate it today if my life depended on it!

Noticed on the other thread that using pans from a commercial supplier, since they are heavier, are some people's favs... I need to look at the local mall's Kitchen store to see what they have or KA.
ImageKizmo1
Feb 22, 2010 8:10 PM CST
Name: Kathy Parker
SE Ohio
KA has pans but they're out of stock... (below) Ebay had 5 pages of pans to go thru, some commercial 4-5 together, lots of glass pans, some clay... only 1 had a 'Vintage Collectable set' that looked like what Gma had, but looked pretty rusty, wouldn't want to use them to bake in....

Thumbnail by Kizmo1

Page 1 of 2 • 1 2

« Back to the top
« Cubits.org homepage
« Gardening in the Ohio River Valley cubit homepage
« ORV Food forum

You must first create a username and login before you can reply to this thread.

Gardening in the Ohio River Valley

Come and discuss the unique gardening challenges found in the Ohio River Valley with a Warm and Fuzzy bunch of Folks. ALL Regions invited.

» Home
» Forums

Cubit owner: Henryr10

» Contact Admin: Henryr10

Please check out these Sites owned by Members living in the Ohio River Valley and Friends