I am finding it difficult to get the bread out of my nonstick loaf tin as the bread sticks to the sides after a few years of baking bread. Today, I made sure that I generously oiled the loaf tin and the bread still stuck.
Does anyone else have this problem? Can anyone recommend a solution or loaf tin that will overcome this?
Hi Phil, I leave bread to shrink away from the sides of the tin before tipping it out and I just grease my baking tins with olive oil and a pastry brush.
I've heard the silicone one are good as they are totally non stick and flexible so they might be a good solution for you.
And good luck.
Jerry 😊
Thanks for the advice. Next time, I will wait until the bread cools down a bit. I will look into whether I can find a suitable silicon loaf tin for size and whether it bakes bread well.
That’s a shame when you go to the effort of making bread and you can’t get it out of the tin. Olive oil is normally enough but another idea may be to Sprinkle flour generously inside the tin before you put the dough in, instead of oiling or a layer of parchment paper.
Thanks. I will consider flouring the base next time.
Flouring the base helped. Thanks.
Perhaps it's time to replace your tins as they may be scratched.
Putting a dusting of flour on top of just a little oil inside the tins can help.
I mostly bake bread in rounds on a flat baking sheet. Never sticks.
Dee
Because I make a spelt loaf it has a tendency to flop and I need a tin to keep the shape.
As you are the second person to mention flouring the tins then I think this is worth a try.
I do the final proving in baskets which keeps the shape quite well
Have you tried using wholemeal Spelt in baskets?
I rarely make bread from just one type of flour. I use spelt in other baking occasionally but not in bread.
Dee
I bought expensive bread tins that were heavy and had holes in. Bread comes out easy, no oil, no flour.
That worked for me for a while Andy but then they started to stick.
The frustration of lumps of good bread hanging onto the tin and having a loaf that looks as if the mice had been at it. No no.
I find that bread cooks better in a round too but I don't have a fan assisted oven so maybe that's it. I do a lot of turning the loaves mid bake.
Dee
I bought a famous brand which was rated on amazon with nearly all 5 star reviews. Every loaf tin that I have bought has performed well at the beginning and then degraded. I now need to find a preparation technique to get round it.
I did look up bread tins with holes in it and I was put off by the mixed reviews.
Home baked gluten free seeded white bread. 🥖
