Bread question.

[Holly in FL]

Why does my bread always...and I mean always...stick to one side of my pans? I usually have 3 or 3 out of my 6 loaves slide right out of the pans. Then, the other 2 or 3 loaves stick a bit on one side.

Any ideas?

I use Doughmakers pans. But, even when I used my Chicago Metallic pans...it happened. Please don't tell me to use non-stick. I am not intending on switching pans. Smiles...

Thanks!
~Holly

[Claire]

The only thing I can think of is that one side of the pans may be heated differently by your oven. Ovens often heat unevenly. I would guess that one side of your oven doesn't heat up quite as much as the rest of the oven. You could test this idea by placing all your pans perpendicular to your usual arrangement. If this theory is correct, you should find one end sticking rather than one side sticking.

[fishnoises]

I would try turning the pan around half way thru. Also, I love the Pampered Chef stoneware loaf pans. They slide right out (need a little greasing), and the clean up is easy. (Well worth the investment)

[Holly in FL]

Thanks, you two!

~Holly

[Sanguine]

I line my glass bread pans with parchment paper. It's works very well!

[Holly in FL]

Thanks for the idea! I use parchment paper for almost everything else. I don't know why I didn't think of using it for my bread.

Question...how to you make it *fit* in your pan? Do you cut two pieces and lay them perpendicular to each other in the pan?

Thanks!
~Holly

[Sanguine]

Well, I just use a big square piece and place it over the pan. Then I plunk the dough on it, press it down into the pan and trim off the excess around the edges. Does that make sense?

[Holly in FL]

Yes...thanks!
~Holly