Best non-stick pans for bread

Cottage_Economy

I'm starting to make my own bread again, using a bread maker to beat the dough and then plonking them in bread tins to finish in the oven.

But, i have a number of bread tins of varying ages and no matter how well I seem to grease and flour the tins the bread still sticks. So irritating, particularly as some of the tins were supposed to be non-stick and that's why I bought them.

Does anyone have any recommendations for a good non-stick bread tin that is actually non-stick?

D&DD

I've got assorted pans for bread making but the best thing I ever bought was Lakelands cake release stuff as it works so well it makes even the mankiest pan non stick. Might be worth a try as it would work out a bit cheaper than new tins?

Cottage_Economy

D&#8517 wrote: »

I've got assorted pans for bread making but the best thing I ever bought was Lakelands cake release stuff as it works so well it makes even the mankiest pan non stick. Might be worth a try as it would work out a bit cheaper than new tins?

Thanks D&DD. Didn't know such a thing existed! It looks fab.

Gigervamp

Is your dough too wet? The only time I've had a problem getting a loaf out of the tin is when I've had a wet dough.

What about lining with baking parchment?

Kevie192

Dr Oetker also do a cake release spray and you can buy it in the supermarkets (I got mine in Sainsburys!)

I've not used it for bread but often use it for detailed bundt cakes and find it to be excellent. I've never had a cake stick.

HTH

Kevin

siegemode

What recipe are you using ?
We have never had bread stick and have used both the cheap tins bought in Sainsbobs and their Cooks Collection heavy better quality tins (which seem to wear better).

Cottage_Economy

Seigemode - I'm using a bog standard bread machine recipe (although I use a splash of milk not milk powder) as I have dodgy thumbs so can't do all kneading that is required by hand. I let it mix up the dough and do the first prove, then knock it back quickly, into a greased and floured pan to rise a bit more, and then into the oven.

Gingervamp - now you mention it I might experiment a bit with the fluid. I've just realised I do tend to put more fluid in the recipe than the recipe originally called for simply because I used to use a bread machine and had issues with rising, and often the cause of bread not rising properly in them is too little fluid. Increasing the fluid solved the problem.