Good to know, @tui34 . I might try it next year. For now I have plenty left from last year when we ended up needing less than expected. Fortunately it keeps fine in properly-sterilised jars (and I might have been a bit generous with the brandy ).
Doncaster, South Yorkshire. Soil type: sandy, well-drained
Could any bread makers give me some advice? Sometimes my bread gets stuck in the tin but usually it doesn't. I'm not aware of doing anything different and I oil the tin liberally with olive oil.I Can anyone offer a reason why this happens? The only thing I can think of is that I might have tried to tip it out too soon.
I would use something other than olive oil … my OH works for a cookware company and explained to me that olive oil has a lower smoke point than most cooking fats and at high temperatures it can form a sort of lacquer-like surface on non-stick frying pans destroying their non-stick qualities. Embarrassingly I have proved him right and had to get a new pan. 🙄
I make bread several times a week every week. I never wash the loaf tin. I just rub the inside before using with ‘butter paper’ (from a pack of butter - I keep the wrappers in the fridge).
I take the loaf out of the tin as soon as it’s out of the oven. I’ve not had a loaf stick in years. 🤞
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
We just lightly dust the trays and tins with white bread flour, or when the tins get older line them with greaseproof paper or baking parchment and it works well we have had no problems at all.
Rapeseed oil all round and then a piece of grease proof paper in the main part but not the ends. It even works with soda bread when I want a loaf shape.
I wouldn't use butter as it burns at even lower heat than olive oil.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I have rapeseed oil too. I will try both Incandescent rather than just provoked after kneading and waiting and kneading and waiting and sticking😠, However, you can punch it without damaging yourself. Unutterably satisfying.
Why not use baking trays it's a lot easier than tins you only have flour the tray, we have had success with loaves, but now we make bread rolls in stead we make a batch of 32 rolls at a time and it's better than any you can buy and you know what goes in them, we use sunflower seeds, pumpkin seeds, sesame seeds, and linseed.
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Sometimes my bread gets stuck in the tin but usually it doesn't. I'm not aware of doing anything different and I oil the tin liberally with olive oil.I
Can anyone offer a reason why this happens?
The only thing I can think of is that I might have tried to tip it out too soon.
I make bread several times a week every week. I never wash the loaf tin. I just rub the inside before using with ‘butter paper’ (from a pack of butter - I keep the wrappers in the fridge).
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I wouldn't use butter as it burns at even lower heat than olive oil.
Incandescent rather than just provoked after kneading and waiting and kneading and waiting and sticking😠,
However, you can punch it without damaging yourself. Unutterably satisfying.
Hope this works @Obelixx