How do you use the perforated pan without the bread expanding into the holes and preventing the bread from being released after baking?
173701
I use my pan for gluten free baguettes. Without gluten, the bread doesn't expand much and therefore, I do not have this problem. So, I am not sure how it would work with regular gluten bread. However, I do turn my bread half way through baking, as it starts to brown on the bottom, but not the top. Turning it half way through, may help you.
173702
Following the instructions, you spray it and coost it wiith corn meal. If you are using a French loaf recipe it woorks fab, even with a GF recipe (what we do, and the dough is quite runny)
173703
The bread just doesn't expand through the holes at all. They're not large enough. It releases just fine.
173704
Couple of things. First, the dough has to be stiff enough to not seep through the holes. A standard bread dough is plenty stiff. Secondly, as the dough starts through the holes, the heat crisps it and makes tiny nubbins that stop before they get out of the holes. If you have purchased commercial sourdough bread, you have seen the pattern of the perforated pan on the loaves. I have never had a problem with dough seeping through the holes. Hope this helps.
173705
The perforation is very very tiny, like pin pricks. This helps air enter into the baguette while baking, and you achieve the traditional "bumpy" crust underneath a baguette. I've never had a problem with bread getting stuck in the texture. It slides right off the pan once the bread is fully baked. I hope this helps! :)
1572913
to make sure the dough does not stick to the other loaf....when you try this pan, you might need to reduce your baking time. I was using a flat sheet covered w/ parchment paper before and I had to reduce my temp by 25 degrees and time by 5 min......
1735706
I'm not sure... I still use the same pan that came with the bread machine, even though, I ordered a spare one. My paddles got worn quicker and yesterday I used a set that I ordered earlier. I use my bread machine at least once a week for one loaf of a bread and sometimes for making a dough. Since I bought bread machine, the baked bread sticks to the paddles and always leaves holes on the bottom of each loaf.
2195590
I didn't get instructions either. Maybe this will help: To protect your bread: Lift handle to open door, insert bread, close door. To enjoy bread: Open handle, remove bread, prepare to your liking, replace any unused bread, close door.
2029570
First, be sure to start with basic recipes before becoming adventurous:) Then the order of ingredients and exact amounts are extremely important, no matter which bread machine you use. After all that, if you are still having trouble and you have a cave in then there is probably too much moisture. Try reducing the water by 1/8 cup. Also, leaving the loaf in the pan after it is done can result in silly shapes. Heavier flour can also cause craters.
328282
I'm on my third bread machine since they first became available and all three have done the same thing paddle-wise (and they are all different brands). I let it go and wash the pan with the paddle intact. Whether the paddle comes off the spindle or not, it's *still* going to leave a small tear in the bottom of the loaf (you DO have to remove it from the bread, after all). In fact, the bread bakes *around* the paddle and a tear/slit/hole forms during THAT process.I usually don't serve the "heel" of the loaf, anyway.
91502
Just put the removable thickness guide in the slot that comes closest to the thickness you want, slide the bread in against the guide, put your bread knife in the slot, & cut away. Here is a link to a short YouTube video that shows it pretty well. https://www.youtube.com/watch?v=GRX5l4wKYD8
1785078
I agree wholeheartedly with GardenGal's comment. Immediately after the bread is done and taken out, use a pastry brush to brush the top with oil. It will lock in the moisture and keep the crust moist. Do not use a lot of oil because it can become soggy. Sunflower or olive oil is good. Marie
727106
I agree with David Cowell. The mixing paddle gets stuck in the baked bread, and leaves a good sized hole when you remove it. Also, you do need to open it during the mixing cycle to scrape the sides of the pan to make sure all the flour gets incorporated into the dough. Other than that, it's great. I use it about every other week to make gluten free bread and I get a consistent loaf every time.
1817181
You don't. Remove the baked loaf from the pan after it's cooled, then gently pry them out with a butter knife.
891349
It's probably bad for the pan to do just the one side...I recommend you do the two loaves, then tuck one into plastic bag and freeze for later use. (I use the Bo Friberg baguette recipe, which makes 3 in the small size batch, and I freeze a raw loaf to rise and bake later, plus often freeze a baked loaf for use a few days later...HTH
709391
The pan works perfect with breads, because the perforation give the dough a nice crunch, but leaving the inside nice and soft that is mainly the purpose of this pan. i don't think it will make a difference if the oven is pre-heated or not the pan will work the same. Now the for any bake good before putting it in the oven you will always need to pre-heat unless you are only heating up something.
2174683
Yes, you can allow the dough to rise in the pan. We coat the pan with a little shortening and the bread falls right out after baking.
985133
If one lets the process go to the end, the answer is no. The dough can be removed at one point (see the instructions), formed into pans, and baked in an external oven. That would avoid the paddle holes or paddle holder post holes.
1059117
There is a tool that you can use to get the blade out, it came w/the machine. I find I still have to search for the blade which tears the bread up. The instructions mention to grease the blade before putting it on the post. I DON'T do this. That way the blade will stay on the post when I tip the bread out of the pan. It is easy to remove the blade from the post after soaking in soap and water. If it still doesn't come off the post, you can twist the blade off by holding the blade and twisting it opposite directions with the silver thing on the outside of the pan on the bottom. Hope this helps. There is a tool that you can use to get the blade out, it came w/the machine. I find I still have to search for the blade which tears the bread up. The instructions mention to grease the blade before putting it on the post. I DON'T do this. That way the blade will stay on the post when I tip the bread out of the pan. It is easy to remove the blade from the post after soaking in soap and water. If it still doesn't come off the post, you can twist the blade off by holding the blade and twisting it opposite directions with the silver thing on the outside of the pan on the bottom. Hope this helps.
1840400
I use a very stiff but flexible flat spatula. Not only does it slide around the edges well to release the angel food cake, (including the "inside hole" around the tube), but it also bends when slid down the side of the pan, to get under the cake to release it. I got it here at Amazon. :)
2232029
I slice the loaf and then freeze half of it. The other half goes into a relatively air-tight plastic or glass container on the counter since it will be used within a few days. Hope this helps!