Viewing post #61236 by Kizmo1
|Hi all, not sure if I have this in the right place, but I'm looking to see what you all use for your favorite bread pans.. I have shiny ones, dark ones, glass, and cast iron (which I haven't tried yet), but I'm having problems getting a really good bottom brown crust without the top overbrowning. Gma had dark ones, that I remember, and the ends actually looked like they were folded in (like you would wrap a gift). I've not seen anything like them, but hers always had a nice crust, top and bottom.
I've lowered the oven rack,but it seems like if I bake the loaves long enough to brown the bottom nice, I have to cover the tops so they don't get dark. I'm afraid the insides will get dry also.
I've been baking bread for a long time, have moved around the last couple of years in different homes, using gas and electric ovens, but seems like I just can't get the knack back... any suggestions? Do I need a different brand/type of pan?
Any suggestions would be appreciated!