Tillie Doyle
Non-stick pans are a common kitchen tool, but do they work for baking bread? Many people wonder if they can simply place the pan in the oven and bake their bread, or if they need to use a baking stone or cookie sheet. Some people prefer to avoid non-stick pans altogether due to concerns about the coating flaking off, potential aluminium leaching, and the possibility of the non-stick coating being a carcinogen. However, others find that using a light coat of oil or butter in their non-stick pans works well for bread baking. Additionally, some bakers use parchment paper or a combination of oil and flour to prevent sticking. While non-stick pans may be convenient, it's important to note that they might not be necessary for bread baking, as some bakers achieve good results with other types of pans and proper preparation.
| Characteristics | Values |
|---|---|
| Baking bread on a non-stick pan | Possible |
| Grease the pan | Yes, with oil, butter, or baking paper |
| Preheat the oven | Yes |
| Use a baking stone or cookie sheet | Optional |
| Dough type | Stiffer dough is better |
| Dough rise | In a couche and then transferred to the pan for baking |
| Dough slashing | After the final rise |
| Steam | For the first 5 minutes |
| Pan type | Anodized aluminum, cast iron, or steel |
| Pan colour | Dark pans make the edges of the bread darker |
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Greasing the pan
Choosing a Greasing Agent
You can use various substances to grease your pan, including oil, butter, shortening, or cooking spray. Each of these options has its own advantages and can influence the crust and flavour of your bread. For instance, using butter or shortening can give your bread a rich, golden crust, while olive oil or vegetable oil can add a subtle flavour to your bread. It's important to note that if you have a non-stick pan, you should avoid using cooking sprays or non-stick sprays as they can build up on the non-stick surface and negate its purpose.
Greasing Techniques
There are a few different techniques you can use to grease your pan:
- Using a Pastry Brush: You can use a pastry brush to apply oil, melted butter, or a mixture of vegetable oil and liquid lecithin to the pan. This method allows for precise and even distribution of the greasing agent.
- Spraying: If you're using cooking spray, simply spray an even coat onto the pan, ensuring that all surfaces are covered.
- Greasing and Flouring: This technique involves greasing the pan and then dusting it with flour. The flour creates an extra barrier between the bread and the pan, reducing the chances of sticking. However, it can also create a "crust" on your bread, which may not be desirable for all types of bread.
Amount of Greasing
The amount of grease you use will depend on the type of pan you have and the recipe you're following. For non-stick pans, a light coating of grease is usually sufficient. However, if you're using a regular pan, you may need to use a more generous amount of grease to ensure that your bread doesn't stick.
Timing
It's important to grease your pan before adding the dough and allowing it to rise in the pan. Greasing the pan too early or too late can affect the outcome of your bread. Greasing the pan before adding the dough will create a barrier between the dough and the pan, preventing sticking. Greasing the pan after the final rise can affect the shape and texture of your bread.
Other Considerations
If you're using a new pan, it's a good idea to season it before use. This involves coating the pan with oil and baking it for a while. This process helps to create a natural non-stick surface and can improve the release of your bread from the pan. Additionally, if you're using a dough that tends to stick, consider using a stiffer dough rather than a softer one to prevent it from getting stuck in the pan's perforations.
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Using a stiff dough
While it is possible to bake bread in a non-stick pan, there are a few things to keep in mind when using a stiff dough. Firstly, it is important to properly grease the pan to prevent the dough from sticking. You can use shortening, butter, or cooking oil to grease the pan, ensuring that the entire surface is coated evenly. This will help the baked loaf release from the pan more easily.
Another factor to consider is the type of bread you are baking. For sweet or dessert breads, greasing the pan may be sufficient. However, for other types of bread, such as white or whole wheat, you may need to take additional steps to prevent sticking. One method is to use coarse cornmeal by coating the greased pan with a handful of cornmeal, which will prevent the dough from adhering to the pan without altering the recipe.
If you are using a stiff dough, it is generally recommended to use a couche or proofing basket for the final rise rather than letting the dough rise directly in the pan. This will help prevent sticking and make it easier to transfer the shaped dough to the pan for baking. Allowing the dough to rise in the pan, especially with a slack or soft dough, may increase the chances of it sticking.
Additionally, when working with stiff doughs, it is important to build tension in the surface of the dough during shaping. This can be achieved through proper kneading and handling of the dough. Scoring or slashing the dough after the final rise can also help with the rise and expansion of the dough during baking.
By following these guidelines and properly preparing your non-stick pan, you can successfully bake bread using a stiff dough. Remember that even with a non-stick pan, greasing and proper dough handling are crucial to ensure the best results and prevent sticking.
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Baking with steam
Baking bread with steam is essential for achieving a loaf with a crusty exterior and a better crumb structure. Steam keeps the outer skin of the bread pliable and stretchy, allowing it to expand and rise to its full potential before the crust sets. Without steam, the dough can dry and harden too quickly, resulting in a dense loaf.
There are several methods for baking bread with steam in a home oven. One common approach is to use a Dutch oven, which involves placing the dough in a preheated pot with a lid. While this method produces excellent results, it is limited to baking round loaves. Another option is to bake directly on thick baking stones or baking steel, which can help retain heat in the oven.
To generate steam, one simple technique is to spray the loaf with warm water before placing it in a hot oven. Spraying the oven again after loading the bread will also help. For a more effective steaming method, you can pour about half a cup of boiling water into a preheated cast-iron frying pan on a lower shelf. For even better results, add preheated lava rocks to the frying pan or place a large metal bowl over the loaf to trap the steam.
It is important to note that too much moisture can lead to a thick, rubbery crust, so after 20 minutes of baking, remove the cast iron and rectangular baking pan to allow the loaves to crisp up. Additionally, be cautious when adding water to a hot oven, as pouring it directly onto the oven door can cause the glass to crack.
Some bakers also recommend using a non-stick pan for baking bread. While these pans are convenient and can reduce the need for greasing, they may not always produce the desired crust colour or texture. Greasing the pan lightly or using a minimal amount of oil can help prevent sticking.
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Glass pans
The standard advice for baking in glass is to lower the oven temperature by 25°F and bake for up to 10 minutes longer. This is because glass pans heat up more slowly than metal pans, which can cause the batter to climb higher and cook further than batter in metal pans. This can result in a rounded, soufflé-like edge, as opposed to the clean edges that metal pans produce.
One user on food52.com commented that they "adore" their glass pans, while another said that they have "great luck" with them. However, another user on the same website said that they have "never baked [their] bread in glass dishes".
It is worth noting that glass pans are heavier and more breakable than metal pans, making them more difficult to wash, store, and care for. This is why they are rarely used in professional kitchens.
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Non-stick coatings
PTFE coatings have a variety of applications beyond cookware, including uses in industries such as aerospace and computers. However, concerns have been raised about the potential health risks of PTFE-coated pans, particularly if they are overheated, as this can cause the release of toxic gases. To address these concerns, some companies are transitioning to ceramic non-stick coatings, which are free of per- and polyfluoroalkyl substances (PFAS) and do not contain toxins. Ceramic coatings are created by sandblasting a mixture of titanium and ceramic onto the pan and then firing it at extremely high temperatures.
Another option for non-stick coatings is the use of vegetable oil, which can create a natural, non-toxic coating that can be reapplied as needed. Pans made of cast iron or carbon steel are often pre-seasoned with this type of coating, making them ready for use without the potential risks associated with synthetic coatings.
When choosing a non-stick pan, it is important to consider the potential benefits and drawbacks of different coating materials. While PTFE coatings have become common, with improvements in quality and adhesion over time, there are valid concerns about their potential health and environmental impact. Ceramic and natural coatings may offer safer alternatives, but they may also require more frequent replacement due to loss of non-stick properties over time.
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Frequently asked questions
Yes, you can bake bread in a non-stick pan. However, some people prefer to use cast iron or steel pans and line them with parchment paper.
Non-stick pans are easier to extract food from, especially if you grease the pan with butter or oil.
Some people believe that the non-stick coating on metal is a carcinogen. There is also a risk of the coating flaking off and the pan rusting over time.
You can bake a variety of breads in a non-stick pan, including sourdough, ciabatta, and baguettes.
