Re: Bread sticking to pan

eclipsme wrote:
> Janet Bostwick wrote:
> 
>> Barry Harmon wrote:
>>
>>> 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
>>
>>
>> Barry,
>> The OP said he had read about harmful effects to the oven of putting 
>> water into a  pan to produce steam (????) and so had gone to this 
>> method of dripping.   We need to find out about the harmful effects 
>> and method that he is talking about.  It may have been something that 
>> he misunderstood.
>> Janet
>>
> It is the steam that I understand is harmful to a home oven. Being 
> metal, the steam accelerates corrosion I believe.
> 
> Harvey

Anything you cook in an oven will produce some steam.  Ovens are made to 
withstand that, the sides and top are often coated with something (mine 
is enameled).


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~)<  Love & Peace  Ed B.

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