Viewing post #53971 by Kizmo1

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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???

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