This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
We decided to spruce things up and fix some things under the hood. If you notice any issues, feel free to contact us as we're sure there are a few things here or there that we might have missed in our upgrade.
Just baked a loaf which is stuck. Have tried shaking tin, banging tin, using a palette knife and screaming abuse at it. Any advice will be appreciated.
Have gotten it out and made three decisions 1) never using that &@^%$%! tin again, 2) Bread pudding for dessert tonight, 3) just about to bake new loaf for tomorrow. Agh!
I sure wish I had a suggestion for you. I make homemade bread and rolls every other day or so and the couple times I got one stuck, I ended up tearing it to all hell to get it out.
Parchment paper. For loaf pans cut a strip bit enough to cover the bottom and both long sides, that way you onlu have to worry anout the short ends. For rolls cut a rough circle or square big enough to cover the bottom. Makes a HUGE difference!
If it was for someone else then I'm sorry you had issues with your loaf.
(That sounds weird)
If it was for you then like others have said dig in and don't worry what it looks like.
Hint: Poor baking tins make wonderful dog bowls and targets for target practice.
Seeing as you are from the UK I guess you would need to use an air rifle, here in the states use whatever hardware you can find ammo for.lol
Thanks for the advice, I used parchment paper on the bottom of the tin but from the look of what stuck I didn't butter the sides too well. I was trying a steep sided cake tin for a change but am going back to my old loaf tins I think.
You can line the edges of a round pan too if you need to, it just takes more work. Cut a strip just as wide as the pan is tall, and use a thin coat of butter/no-stick spray/whatever you usually use to "glue" the parchment to the edge to keep it in place.
You can line the edges of a round pan too if you need to, it just takes more work. Cut a strip just as wide as the pan is tall, and use a thin coat of butter/no-stick spray/whatever you usually use to "glue" the parchment to the edge to keep it in place.