Baking Sandwich Bread - help needed

kah22

My normal bread turns out great: whether it's an ordinary loaf, a bloomer or whatever

Recently I've tried baking sandwich bread in a Pullman tin, it's the same quantities I use for the above breads but when baked the bread sticks to the bottom and the sides of the tin. Even after allowing the tin to cool I've difficulty in removing the bread. It's also damp. What's the problem

I've greased the inside of the tin with vegetable oil. I've given the bread an extra ten minutes, with the top removed, in the oven. I've let the tin cool before trying to remove the bread, but with no joy. The only way I seem able to dislodge it is by gently moving a knife gently along the side of the cooled tin but even that has its problems

My recipe is 450g flour, 7g instant yeast, 8 g salt and 325g water (I weigh rather than measure it's more accurate)

Any ideas as to how I might solve this problem

Kevin

monnagran

I've had that problem in the past but not had any trouble since I invested in one of those tins with little holes all over it. I don't grease or oil it, just pop the dough straight in, leave it to cool for a few minutes when I take it out of the oven and it slips out pretty easily.
Well worth the expense.

jk0

Don't you add any butter Kevin?

I'd add about half an ounce.

kah22

I just use veg oil jko and monnagram where did you buy: online or locally; have you the make?

caronc

Have you tried turning the bread out of the tin after 35/45 mins and baking tin-less & upside down for 10 mins? Usually works for me if the bread is still "damp" at the "supposed" end of cooking time

kah22

I've done that ok the problem is getting it out of the tin

jackyann

What temperature do you bake at?
I have mostly found the higher the better.

I didn't know what a Pullman tin was, so googled it - and the ones I see look quite large - are you using a recipe with quantities specific for the tin?And have you checked the temperature they recommend (I wonder if it is higher than usual recipes?)

Are you mostly happy with the results otherwise? Something that strikes me is that with normal domestic tins, the heat blasts the sides of the loaf quite quickly.

kah22

I start my oven off at 240 c, when it reaches that I turn it down to 180 and bake for 30 minutes. It's great for other breads (picked that tip up from Richard Bertinet, also the tip of weighing fluid for you always have the same measurements.)

The Pullman tin. In honesty I'd never heard of that name before but when I was doing some googling that was the image of my pan; I used it so readers who googledcould see what I meant.

I use 450 g flour and is just ideal for my sandwich tin

Petethespider

Don't know if when you googled you found this website
http://www.cooksinfo.com/pullman-loaf-pans
They say the pan needs to be well seasoned before you use it first plus to turn the pan whilst cooking

monnagran

kah22 wrote: »

I just use veg oil jko and monnagram where did you buy: online or locally; have you the make?

sorry, I have no idea what the make is. I bough mine in an independent shop but I believe Lakeland may stock them.
I have a quiche tin and some bun tins as well. They are excellent. The perforations ensure a nice crispy bottom, which, let's face it, is what we all aspire to!