commercial loaf pan

The No-fail ways to use a Commercial Loaf pan

Everyone starts out by preferring to bake bread. You can give yourself and your family a wonderful experience by baking a loaf of fresh bread. Most people consider bread to be a staple food. Basic knowledge of science, a few foolproof techniques, and minimal skill are all you need to successfully bake bread. Here are a few no-fail ways to use your loaf pan like a pro.

Things to consider when choosing a Commercial loaf pan

  • Material: Loaf pans are made of a variety of materials. But picking the one that conducts heat evenly and properly will be the right choice and is ideal for commercial bakers. Most bakers choose a commercial loaf pan as it conducts heat evenly from the center to the edges of the pan.
  • Durability: Commercial loaf pans need to be used often in a day. Therefore, choosing a loaf pan that can withstand normal wear and tear is essential.
  • Heat conduction: Metal pans are the best option for commercial use. Metal loaf pans such as aluminum or stainless steel conduct heat very well compared to porcelain or glass. These materials can be good for quick bread but when it comes to baking sourdough or yeasted bread they might not give the result you are looking for. 

Why should you grease a commercial loaf pan?

No customer would like to buy a broken, chipped-off loaf of bread from a baker. Only a finely baked and perfectly shaped bread can interest your customer. To prevent the bread from breaking when removed from the loaf pan, it is crucial to grease the loaf pan.

Greasing is a common step in baking that helps to lubricate the bottom surface of the pan and prevent the baked good from sticking to the bottom of the pan. To do is it is always recommended to use butter or cooking spray.

How to grease a loaf pan properly?

Greasing is not important for most of the white, brown, and quick bread recipes. Usually, when the bread dough is thick you don’t have to grease the pan.

Method 1: Use butter or cooking spray to coat the bottom of the loaf pan when the recipe directs you to “grease the pan.” because when baking bread, these two substances are frequently utilized as grease. Apply a thin layer of any one item to the bottom of the pan to grease it with butter, cooking spray, or oil. Now sprinkle some cornmeal over the grease and invert it to shake off the extra flour. This process is straightforward and won’t cause the loaf to break after it’s finished.

Method 2:

Use parchment paper if technique 1 looks overly messy. The loaf pan’s shape can be created by cutting the parchment paper. Place it at the bottom of the pan after rubbing it with butter. Place the dough now, and when the baking is finished, the bread will easily release from the pan.

Common mistakes to be avoided when using a loaf pan

  • Inadequately prepared baking pan

Make sure to use solid vegetable shortening or nonstick cooking spray to gently grease the loaf pan or dish in accordance with the recipe’s instructions. In order to release the quick bread, carefully run a small, flexible metal spatula or thin-bladed knife around the sides.

  • Uncooled bread that wasn’t cold enough to remove from the pan

The majority of recipes call for 10 minutes of chilling time for bread before carefully removing them to a wire cooling rack. Quick breads are simpler to remove from the loaf pan because of the condensation of steam that occurs while standing. If the quick bread still won’t come out of the pans, carefully run a thin-bladed knife or a small, flexible metal spatula around the sides of each pan to loosen.

  • Non-stick spray buildup on the loaf pan

If non-stick cooking sprays aren’t fully cleaned with hot, soapy water, they can accumulate on the pan because they’re so sticky. This accumulation may result in sticking.

  • Shortening or nonstick cooking spray wasn’t used in adequate amounts, or it wasn’t evenly distributed around the pan.

It’s crucial to evenly coat the sides, bottoms, and corners of the pan with solid shortening or non-stick cooking spray. A missing location will cause sticking. Bake your treats in a nonstick pan. Reduce oven temperature by 25°F if the surface is dark in color. Else, use waxed or parchment paper to line the baking pan. When using wax paper, lightly oil the pan or spray it with nonstick cooking spray before placing the wax paper inside. Finally, give the waxed paper a small spritz or grease.

  • Overflowing batter clung to the sides of the loaf pan.

Do not overfill the baking pan. Make sure the volume is equal to or greater than the size specified in the recipe if you are substituting a different baking pan than what is required. The baking time must be adjusted. Run a small flexible metal spatula or thin-bladed knife between the outer edges of the pan and the baked bread that “overflowed” carefully.

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