Help! My Bread Is Stuck In The Pan!

Generally bread sticking to the pan is caused by one of two things: the coating in the pan, or the temperature the bread was baked. Bread baked too hot will turn out gummy and dense and won’t have that perfect spring you’re looking for.
 
Bread Stuck To The Pan
 
Coating the Pan: If you are using a Fat Daddio's bread pan for first time we recommend using melted butter, grease, coconut oil, canola oil, or shortening. Avoid using olive oil (or sprays that contain olive oil). After that:
Sweet breads ~ (ex. brioche, challah, quick breads) stop after the butter or other shortening.
Yeast breads ~ you can dust with cornmeal, to provide additional release.
 
Temperature: Fat Daddio's bread pans are made of anodized aluminum. Many bread pans on the market are made of steel. Because of this, Fat Daddio's bread pans will bake bread much faster and more evenly, and also cool faster. This will give your bread an even color throughout. Most recipes don’t take into account the material of the pan you’re using, so with that in mind it’s important to make the following adjustments:
 
  • Adjust the temperature down 25 to 30 F from the recipe.
  • Pay attention to the baking cycle. Record your baking time on your recipe for future baking.
  • Fat Daddio's bread pans are made of anodized aluminum. Many bread pans on the market are made of steel. Because of this, Fat Daddio's bread pans will bake bread much faster and more evenly, and also cool faster. This will give your bread an even color throughout. Most recipes don’t take into account the material of the pan you’re using, so with that in mind it’s important to make the following adjustments:
     
After the first few uses the surface tends to build a wonderful patina that will eliminate or minimize the need for pan prep.
 
For more baking information, visit our Tips and Techniques board on Pinterest.