159: When your LOAF is STUCK in it's Tin. How to get it out! - Bake with Jack 

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Nice 👊🏻

I’ve never seen a baker or pizza maker wash a tin👍

So that's why my breads don't stick hahaha lazy for the win!

Or use one of those silicone tins on a baking sheet. The bread won't stick to the silicone. www.nisbets.co.uk/vogue-1-5lb-flexible-silicone-loaf-pan/da525?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-1665275005-_-63901012026-_-DA525&cm_mmca1=go_1665275005_63901012026_321523756465_pla-854150725643_c_&gclid=Cj0KCQjw1a6EBhC0ARIsAOiTkrFUEssPMLL6SGVxnXVAcS1Dgz9r1J3wGzONcYPd3vIjqA9yAMplQocaAtW2EALw_wcB P.S. I don't have shares in Nisbets!

Thanks deb 🤗🤗🤗

My pleasure Fong 🤗

Shame on you for forgetting Bakewithjack day.

I once went out to the shop to grab the tin snips...can't stay in the pan if the pan gets taken apart...

You're welcome, thank you :-)

Ahh yes good point! My tins are pretty battered and can put up with a little knife.”, perhaps not for those “non stick” ones though. A spatula is a good idea!

You’re welcome Susan. Hope they help 🤗🤗🤗

@@Bakewithjack They always do!!

Oh COOL! What a nice memory, I bet there’s something in the cooling/shrinking of the loaf that helps it out!

It is, but it is also life saving advice. Gotta love the fine english humor!

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@@Bakewithjack omg 👀

Yes, this! I do this, too. The parchment paper doubles as a sling to lift the loaf out and onto a cooling rack after.

Nice tip! 👌🏻

Amazing ☺️👌🏻

Nice ☺️👌🏻

Thank you so much for this, wish I'd had it yesterday when I tried to make the overnight white, which collapsed before I put it in the oven and got stuck to the tin when I took it out 🤪 Didn't look too pretty but still tasted good!

Thanks Claire 🤗🤗🤗

Agreed. 100% #NiceYoungLadAesthetic

😂

Muffins!

But far more cheerful & easy going. 😉

@@GARDENER42 for sure. love the guy

it is! i made some in a highschool baking class and it was a nightmare but the butter incorporated eventually. you just need to persevere

Good call I’ll put it in the list!

May I ask if you cold proof your dough? I noticed major differences in sticking with room temp proof vs cold proof. Also, I use polished granite (non-porous) as a stone and never had anything really stuck to it, while a friend of mine has had much more issues with his more conventional pizza stone. Last but not least, at what temp do you bake your bread? Lower temps will bake the bottom slower, giving it more time to stick to the stone before it forms a crust.

@@finneh6145 yes, followed Jack’s method for making a sourdough bread. And I, like your friend, have a porous stone, like a pizza stone

@@nicoletteboshoven5418 My cold fermented dough usually stuck less because it held it's shape better while starting to brown, so I don't think that's the issue here (the cold inside provides support for the outside while it's heating up) One idea might be to season your pizza stone, just like you would with cast iron. There are videos and blog posts about this online. Not many people know about it, but it definetly works to reduce sticking. For pizza, I simply bake at higher temperatures, as a wuicker crust formation means less sticking, but that might not be fisible, since you don't want to burn your bread. You could try preheating at very high heat (maybe even put the stone directly under the broiler) and then turning the temp down as you put your dough in. Depending on your stone, this could burn the underside of the dough during the long baking time, so you'll have to experiment a bit if you want to try this method. In the end, don't be discouraged, you can bake good bread on any stone. If you are willing to invest, I can only recommend a granite stone and you can still use your pizza stone above the bread for even heating, creating a mini brick oven. But granite is definetly not necessary and seasoning + trial and error should take you a long way :)

@@finneh6145 thanks!! I will try with higher heat to warm up the stone first and will definitely look into seasoning the stone. Good tip!

I’m not sure, it’s certainly helpful with pastry although there is a LOT of butter there. I haven’t tried with bread though.

Not yet, it’s on my list!