Re: Bread sticking to pan

Bertie Doe wrote:

>>
> 2 months ago, when I swapped from one large loaf pan to 12 mini pans, I 
> tried olive oil to prevent sticking. This was a big mistake as the
sticking 
> was worse. I agree Dick, lard is great. I melt half ounce in the
micowave 
> (de-frost setting) and brush it on. Within 5 mins, the lard has re-set, 
> giving a nice firm even layer. Post bake, the mini loaves just drop out.
:-)
> Bertie 
> 
> 


Bru****ng it on is fine for the small quantities we deal with at home. 
The technique used by the oven man in the commercial bakery where I once 
worked was this: He put a No. 10 can in the oven with a large dollop of 
lard (we got it in 50 lb blocks, so he didn't measure, he just scooped). 
After a few minutes, it was melted and he took the can out of the oven 
and put it on his bench. Then he dipped a rag made of an old white 
jersey under****rt (laundered, he insisted, before he brought if from 
home) and used that to wipe lard onto sheet pans and into loaf tins 
(always going heavy on the corner seams). He used a one-inch round 
bristle brush for the muffin tins.