Re: Bread sticking to pan

Dick Margulis <margulisd@[EMAIL PROTECTED]
> wrote in
news:D9qdneddsMX48QLVnZ2dnUVZ_gOdnZ2d@[EMAIL PROTECTED]
 

> eclipsme wrote:
>> I am a beginning bread maker who is just beginning to be able to 
>> reliably bake a nice whole wheat bread. I read here about using steam
>> to help with the oven spring, and tried just pouring water on the
>> baking stone to make the steam, and into a cast iron frying pan, etc.
>> I stopped after reading of the harmful effects to my oven.
>> 
>> Lately I have been dripping water onto the loaves for their las rise
>> as well as just before putting them in the oven. The idea is to keep
>> the crust soft enough to allow the loaf to expand.
>> 
>> 2 questions - any comments on this method and even if I am helping 
>> anything at all by doing it, and 2nd, the water tends to get between
>> the dough and the pan. When baked this causes the bread to stick to
>> the pan. 
>> 
>> I have a hunch there is a better way...
>> 
>> Thanks,
>> Harvey
> 
> You can brush water onto the rising loaf with a large pastry brush
> (this looks like a bristle paint brush, with bleached bristles and a
> blond wood handle. It's made to withstand wa****ng with soap and water,
> with a waterproof rubber ferrule. You buy it at a restaurant supply
> store, not a hardware store. Get a large one, at least two inches,
> preferably bigger. 
> 
> To prevent sticking, grease the pan properly. Use lard or Crisco or
> some other solid shortening, not oil, and don't skimp.
> 

Go to an auto supply store and buy an automatic transmission funnel.  
It's about 18 inches long and will cost about $5.

Place a baking pan on the floor of the oven before you heat the oven.

Heat a cup of water so it will boil when you are ready to put the bread 
in the oven.

After you put the bread in the oven, use the funnel to pour the boiling 
wter into the pan, then close the door.  The distance of the funnel will 
beep you from betting scalded by hot water va****.

Barry