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I really like your parchment liner! I made an oaktag template to fit the bottom of my pan. Keep the template inside the paper until all folds are completed. Center template on the paper and crease each fold. Fold in long side along template, fold in second long side, fold up end, fold up second end. Fold end flaps on the diagonal to meet the straight edge, repeat for all corners. Remove template and re-crease diagonal lines. Voila! Ready to pop in the pan. You can fold several and store flat until needed.
I made this the other day, and used it for the first time day before yesterday for loaf pan (Ezekiel bread). It worked better than spray! I’m so excited to find something that actually works, is good for you, and easy on the budget! Can’t wait to use on a pound cake pan this week. Always have trouble with them. Thank you!
I love this! I usually crumple my paper rectangle and then place it in, but I really like this idea instead! Thank you also for acknowledging the whole food plant based peeps, where we don't use oils! it's nice to be acknowledged, and a alternative shown for us!
I love your bread pan grease it can be used when I'm baking gluten free or vegan as well. I'm always so excited to find things I can get as an Aussie. So many cool things on RU-vid baking channels have things I can't obtain. And I love your simple explanation on how I can line my bread and cake pans with paper. I used that system to make reusable liners from big sheets of pan lining stuff sold to go on sheet pans. Id seen reusable pan liners sold online. But my pans weren't those sizes.
I learned this paper liner from your first video on the subject! I use my baking papers over and over and over until they just fall apart. I bet that I use them 10 times before they finally crack.
Thanks Rosemary, that's great! I love that you re-use them. I don't use them much these days but often get a few uses from them too! Nice recycling there :)
Hey! I’ve been watching your soaping videos for awhile now! I’m getting into sourdough bread now and just discovered you have bread videos too! Excited to try this pan release😊
Oh thank you Kathy! Yes, my youtube adventure started with sourdough videos actually, way before I started sharing soap videos! Glad you like this, it's a great recipe.
Thanks for this. I have a loaf tin with a rusty bottom that is way past needing to be replaced, but I just keep lining it with paper. A simple sling works fine for a firm yeast dough but for anything batter based it needs better coverage. This method will work great! And I'll be able to keep using that grungy old tin for another year. LOL
I can vouch for the effectiveness of this pan-release. I own two heavily-used USA Pan brand pullmans that no longer have their non-stick properties. Previously, I relied on parchment lining, which felt wasteful given how frequently I bake. I was hesitant to try this product due to past experiences with loaves sticking to well-greased pans. However, with this pan-release, the loaf slid out effortlessly, as if using a brand-new silicone-coated pan.
Simple ideas that work perfectly, like your water sprayed parchment shaper? for a loaf of sourdough in the Dutch Oven. A tip from years past! All nice options.
Oh that's good Gale! I would say if kept in the fridge could last for years. Depends on expiry dates of your oils and lecithin if kept at room temperature :)
I need a new Pot to bake round bread as well cook stews and broth with. Do you recommend cast iron or enameled cast iron dutch oven? Gonna ask one for Christmas. I just discovered you through following mutual followers or someone tagged you on fb or instagram recently. I have a sourdough starter and love finding new recipes. Thank you
Hi Susan, welcome! Great question. Personally I'd go with enameled cast iron because you don't have to worry about seasoning the pan and it going rusty on you. I also find them a bit lighter and therefore easier to handle than the straight cast iron ones. Having said all of that though, I just buy cheap second hand pots for my bread baking, and use my regular stainless steel pans for other dishes. The bread pots do get stained when you use them at high temps for bread making, which makes no difference to the recipes but you may not like the look of it, particularly if you want to serve meals in the pot as well. Just a thought from my experience :)
Thanks for reposting these tips. Do you smear the non stick goop on the bannetons every use? I always shake some rice flour on mine but if my dough is a bit too moist it will stick and is hard to get off.
Hi Denise, no I never use the goop on my bannetons, only inside bread tins/pans. I generally use a cloth with my bannetons these days, with rice flour sprinkled on it.
What does lecithin do in the recipe? What if you skipped it? What if you used flour instead of rice flour? I've made the recipe and it worked a treat, just trying to understand the "why" now.
Great questions. The lecithin is an emulsifier which has this wonderful 'non-stick' quality when mixed with oil. Most non-stick sprays contain oil and lecithin. You can leave the flour out completely if you want, but any flour adds to the non-stick quality of the mixture. Just like the old fashioned method of spreading butter/oil on a pan and sprinkling flour on top of that. This works the same way but is easier to apply.
