159: When your LOAF is STUCK in it's Tin. How to get it out! - Bake with Jack
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- เผยแพร่เมื่อ 28 มิ.ย. 2024
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0:00 HEY Homebakers
0:40 DO NOT do this
1:02 Just Bake Longer
1:34 Flip it UPSIDE DOWN
2:20 LOOSEN with a knife
2:55 Give it a little Tappy
3:28 To stop it happening again
4:39 Thank You :-) - แนวปฏิบัติและการใช้ชีวิต
"Grease your TIN with a layer of oil or butter, nice and THIN." Love the rhymes as usual, Jack! Great video.
😙👌🏻
I like the one about baking it upside down. Never heard of that before!
My top tip: don't wash the tin! A light greasing before baking, and just wipe it clean afterwards. I've gone from the loaf sticking nearly every time to never sticking since coming across this tip.
Nice 👊🏻
I’ve never seen a baker or pizza maker wash a tin👍
So that's why my breads don't stick hahaha lazy for the win!
Or use one of those silicone tins on a baking sheet. The bread won't stick to the silicone. www.nisbets.co.uk/vogue-1-5lb-flexible-silicone-loaf-pan/da525?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-1665275005-_-63901012026-_-DA525&cm_mmca1=go_1665275005_63901012026_321523756465_pla-854150725643_c_&gclid=Cj0KCQjw1a6EBhC0ARIsAOiTkrFUEssPMLL6SGVxnXVAcS1Dgz9r1J3wGzONcYPd3vIjqA9yAMplQocaAtW2EALw_wcB P.S. I don't have shares in Nisbets!
Jack you are the BEST. I have shared your name about your videos even to strangers. You deserve the biggest medal everywhere. When I win the Lottery you are on my list. Wishing you the best. Keep up the great love you give to all of us.l
Thanks deb 🤗🤗🤗
I never think about the reason of insufficient baking time. Thank you once again, Jack, for your practical yet key tips!
My pleasure Fong 🤗
You are such a delight! I had forgotten it was Thursday and then I saw your email. I was so happy that it was Bake with Jack day. Another upbeat and helpful video! Thank you Jack!
Shame on you for forgetting Bakewithjack day.
I appreciate you and this video, thank you for saving my weekly loaves! The small knife wiggle and tappy tap duo did the trick!
I've learnt to make bread from you dear.
Well I'll be. Good tip. Bake it upsidedown last 10 min. So you'll have even browned loaf.
Yep, I grease it also. Thanks 🎃 Jack !!
The king of the 🍞 you are, thanks!
You're welcome, thank you :-)
A good qualiity loaf pan (not a non-stick cake tin!), a thin butter coating before baking (though it isn't essential with a good pan - and don't wash the pan), and almost every time I bake leave it for 10 minutes before trying to release the loaf - the moisture makes it slip out after a short 'rest', and although it can seem a little wet, it soon dries to its usual texture.
I can't state how important the quality loaf pan is though - it's made my bread baking 90% less hit or miss.
Bake With Jack completely changed my attitude to baking bread and I'm so confident with my basic recipes, now that I've had a few consistent successes, that I'm not intimidated by it any more.
Thanks Jack!
You won't believe me, but yesterday I tried for the first time to do your yeasted loaf. I was so excited, it all went so smooth, the proofing and all was so satisfying... AND THEN I FUCKED UP BECAUSE A TINY BIT STUCK TO THE TIN AND THEN THE WHOLE SIDE OF THE BREAD BROKE APART. This video feels like a joke from the universe. But live and learn! Next time it won't happen! I love your explanations Jack! Kisses!
It worked!! The inverted baking did it.
This video saved my sourdough last night. I forgot the parchment paper and plopped my sticky dough right into the Dutch oven, remembering just as I shut the oven door. Expletives may have been uttered. Sure enough, the loaf stuck tight. I turned the Dutch oven upside down, baked 10 more minutes at a lower heat, turned off the oven, and went to bed. This morning, a lovely crusty loaf came free with just a little coaxing. Thank you!
Thank you, Jack!! 🙌
Bake it upside down for a few minutes. Brilliant!!
Had it happen in the past, sometimes just wait 5 minutes. Got silicon loaf pans now, never stick.
I don’t have this problem anymore since I started using silicone bakeware. 👍
"Put the knife down! Don't do anything drastic" LOLOL. You are the best! Love your videos!
I experienced the "mushroom top" one time. I went out to the shop and formed a piece of stainless to the shape of the loaf and preceded to remove the loaf from the tin.
Thanks for all the tips Mr. Jack. I've only started baking bread since Christmas Eve 2020 and have watched all your videos multiple times.
I once went out to the shop to grab the tin snips...can't stay in the pan if the pan gets taken apart...
Jack, thank you for being so entertaining. Luckily I have never had a stuck loaf and I really appreciate the suggestions if it ever happens. Keep up the fantastic work you do.
Aaah! A lot of things in the kitchen are like that; cakes, eggs, a steak ... They tell you when they're done or when it's time to flip. 😁
🇺🇸💜
Quality Jack. You made me smile on a Friday morning
Not only you are the master of doughs , I find myself lost in your general charm, you are such a dreamy chef Jack 😍and thankyou for the tips!
I've only had a loaf stick once. Since then, I grease my tins every time. Knowing how long to bake to 'perfection' in one's particular oven helps too. As you've advised, if it works, write it down - then one knows how long and at what temperature to bake a particular loaf in a particular tin. Same goes for making 'do not do this again' notes.
Thank you Jack. Wonderful information. I just had an epic failure yesterday with a multiple pan that has 4 small loaf spots. The pan has a nice non-stick surface however the coating is not as good as it use to be. I did spray the pan with Avocado oil spray which I had never used before. I usually use lard and I apply liberally but this time I was in a hurry and just grabbed the oil spray instead. Sure enough all 4 loaves stuck and each had the mushroom blooming and well, now we have a lot of really good bread crumbs. Time for some new pans and use my normal greasing method.
The little tappy after some 8min of cooling did it! Thanks Jack!
Majestically mushroomed... Poetry man.... Poetry
" put the knife down and walk away " very funny.
Edit: typo.
It is, but it is also life saving advice. Gotta love the fine english humor!
Thanks Jack! I'm so glad I found you...finally on my sourdough journey! Looking forward to all your videos. God bless!
In trying out new oven and getting used to it, one time turning over and keep baking worked, another time it was clearly well baked and the tappy on counter was only encouragement needed as it had gripped one corner that wasn't properly oiled. Thanks Jack for saving both the loaves and tin from ant damaging knife probing ❤️
Thank you Jack for the most recent video. I have had a lot of problems with breads resisting to come out of the pan in the past. It hasn't happened much since I've been using your methods.
Thanks for the tips Jake! I always enjoy your videos
Excellent tips, thanks Jake! Never would’ve thought to put it back upside down for a bit.
My loaf stuck today, but baking it upside down for a few minutes, then banking it hard on the counter helped it get unstuck. Thanks!
This all happened, though, because I forgot to line the tin with parchment this time. Parchment is the most consistent for me.
I started using parchment paper after my bread got stuck once. I tried baking it for longer, didn’t work, it was in fact browned on all sides. And of course I tried loosening with a knife and smacking the mould. I just use parchment paper since after that.
How about using baking parchment or greaseproof paper to line the tin?
I do this when baking my sourdough loaves inside an enamel casserole.
It always works!
Yes, this! I do this, too. The parchment paper doubles as a sling to lift the loaf out and onto a cooling rack after.
Nice tip! 👌🏻
This is so helpful. Thanks
You know your stuff Jack and you deliver in a light hearted funny manner...cheers me up and my bread is deeelishus!
I spray a bit of vegetable oil round the inside of the tin and then line it with baking parchment. Works every time.
That is both super useful and super hilarious at the same time.
Cheered me up no end.
Tx Jack 👍😊😂
Excellent tips Jack, good to see you still coming up with them.
After many years of baking my own bread I still occasionally get a loaf sticking in one particular straight sided tin. It is made from a different metal to most and one small area has some fine scratches which need extra oiling or the dough sticks. If I forget and it sticks I use a small, quite flexible spatula to separate loaf and tin. I wouldn’t recommend a knife as it would probably be thicker, rigid, fairly sharp and could scratch your tin.
Ahh yes good point! My tins are pretty battered and can put up with a little knife.”, perhaps not for those “non stick” ones though. A spatula is a good idea!
what excellant tips. Thanks Jack.
Thanks Jack! Awesome advice
Or ... you could just hire Jack to bake the loaf for you; guaranteed to come out perfect. Then after you pay him let him put his feet up and invite him to stay for tea. Considering how he always looks out for his subscribers it's the least you could do.
Thank you for the tips Jack. It's always a joy to see you've put out a new video first thing in my day! 💕
You’re welcome Susan. Hope they help 🤗🤗🤗
@@Bakewithjack They always do!!
Thanks for the incites, very useful. :)
Very very helpful !!
I always prep the tin and grease and dust with flour. But had a couple of issues baking on a tray where it wasn't fully done: So I did... nothing at all! Waited a few minutes. The loaf during slight cooling simply released itself! And no need to return to oven and in these instances overbake my goodies.
This guy is the Bob Ross of bread making!
Got it. Thank you.
I've never had a problem with greasing with crisco shortening. Today I used Olive oil spray and 3 loaves are stuck.
Jack, you are a master of alliteration!
love the baking upside down, that was new to me. my mother would always leave the tin upside down with a damp cloth on the bottom. dont know if it was the cloth or just the cooling but it always seemed to come out after that.
Oh COOL! What a nice memory, I bet there’s something in the cooling/shrinking of the loaf that helps it out!
For ovens hoter on top than on the bottom, try using a DARK TIN. It retains heat better making the inside crust darker and easier to unmold. It will compensate the heat difference.
My loaf stuck a few weeks back. Left it in the tin to get a soggy bottom so it would slide out, put it back in the oven to re-crisp it up and ohhh myyyy dayyyys was it the best bottom crust ever!
Love the humor! 😂
I've just started using a cast iron bread pan, no sticking so far but I do a thin coating of oil/butter just in case.
Nice lighting Jack! and haircut pretty 😎 too
thank you
Jack is just the right amount of knowledgeable and cute
🤗🤗🤗
@@Bakewithjack omg 👀
Life saver. 🧡
Thank you for this great tip! Does it work when you do the cold proof in the tin as well?
Just had it happen to me yesterday, fortunately, managed to the get the bread out with minimal damage thanks to tapping and using a silicone spatula to loosen it up. Gonna try these tips next time for sure!
Nice ☺️👌🏻
I dont grease the tin. It builds up as a sticky brown surface. I always scrub out the tin. Then before using it make sure it is floured. I just weigh out the flour on the tin, job done. Tapping on the tin corner i find works best. But dont do it on the worktop unless you want dents. I use an iron trivit. As Jack says dont panic bake for longer.
The shimmy of a small bread 😂❤
One other general tip for anyone using a Teflon-coated pan: do not use spray oils. The propellant and anti-foaming agents tend to bind and leave a film on the Teflon which build up, creating a stickier surface. If you are using oil/butter, always spread a thin layer by hand instead.
Are there any issues with using a stone and adding steam (water) to the oven? 🤠
I found that upping my hydration to 67% made better bread but caused loaves to stick in the tins.
Increasing the baking time by 5-7 minutes pretty much fixed it (15 minutes @ 250°C followed by 35-37 minutes @ 180°C Fan).
Loaves have much nicer crusts since I discovered the non fan setting where I can push the oven all the way to 270°C but 250 is the highest I've tried so far (with plenty of steam).
Maybe next week I'll try 270...
I made two loaves this morning and dropped one just as I was putting it in the oven. Job to tell the difference! Despite getting a bit flattened, it came out of the tin perfectly!
Amazing ☺️👌🏻
Thanks for the tips! Btw, do you suggest using the parchment paper for the loaf bread (especially when gluten free and non yeasted bread) good too? It is a very modern thing to do, yet it does seems simpler for a novice baker like myself. Unless that is just best for like cakes and cookies?
Give the tin a good wipe over with Olive Oil and you will never have a problem. I think it gives the crust lots of added flavour as well.
Thank you so much for this, wish I'd had it yesterday when I tried to make the overnight white, which collapsed before I put it in the oven and got stuck to the tin when I took it out 🤪
Didn't look too pretty but still tasted good!
I find my loaf sticks most when I use a beaten egg wash to add more colour to the crust. I can ease the loaf from the tin with some careful knife prising (Some of the egg wash seeps into the sides and sticks the bread to the tin) . Not sure why I use an egg wash? I think this is something I started to do when I began baking. Is it really necessary or will this affect the crustiness of the final loaf? I use a tray of boiled water to steam the loaf while it bakes. Brilliant channel. Looking forward to the book!
One loaf fell out no problem, the other loaf - well, its back in the oven for some more baking. It was a well oiled tin, so who knows, I just hope a bit more baking does the trick. Next time I will use "Cook and Spray" for certain release, even though that stuff makes me cough a bit.
Silicone grease proof paper is the answer, it’s cheap, and gets around the problem of a loaf sticking to the pan.
Might be something you might want to consider adding to the shop….after you have tried it out of course.
Thanks for the excellent videos
Top tips there Jack!
Also, haircut is looking on point 😜👌
Thanks Claire 🤗🤗🤗
Agreed. 100% #NiceYoungLadAesthetic
oil works miracle 😀
Hi Jack, Thanks for video. Do you put your bread tin directly on the stone?
Hi Jack. I'm from Vietnam and I've been watching your videos in a while since I started to learn how to bake bread myself. Your videos are very helpful for me and I'm so thankful for this. Since I'm an Asian and my personal opinion is most of Asian prefer soft texture like donuts, brioches, cinamon rolls, dinner rolls,...than sourdough bread and so do I. I would like to know how eggs work in the dough as an ingredient, and do we really need eggs for this kind of dough? Thank you in advance and look forward to your new videos.
Jack, any tips on making Olive bread?
Jack, what are your thoughts on checking if your bread is bakes using its internal temperature? I've tried using an instant read thermometer but the results have been a bit mixed.
every single time hahahahahahha actually, happened today with a rye bread
😂
hey, jack long-time follower! love your videos. I am wondering if you will ever do a video talking about how to diagnose problems with your bread. I have been baking an enriched whole wheat milk bread for a while now and I can't seem to get it to not be extremely crumbly. Especially, after it is toasted one bite and it's just powder everywhere. Tried changing so many things in the recipe nothing seems to work. Help!!
Welcome back
LOL I faced all the problems you mentioned just 2 days ago and I tried to get the loaf out of the tin with a knife but it was not baked at the bottom and doughy and I lost the loaf!
Can glass pyrex pans be used for bread and is there less chance of being stuck?
I've baked 60% rye bread and it went out almost OK, but when I've added honey it stuck like crazy. The bottom and the sides were fine but the corners were stone hard so I had to scrape a lot with a knife. I've lubricated my tin with olive oil and final proofed in it. Any suggestions?
It seems that my dough just absorbs the oil when final proofing in the tin thus making its bottom stick with the surface haha, guess a margarine or a butter works better
great to see that perky Jack is back again!
I laughed when I imagined the top of somebody's bread coming off.
Hi there Jack. This was just what i needed 🙂
Bread was stuck. Putted it upside down and yeah, after a few minutes it came out of the tin.
Thank you very much.
Hey Jack, your videos helped me become a better baker! Is it possible to make a brioche bread loaf by hand? Concerned because there's a lot of butter... If it is possible could you make a full process video? :-P
it is! i made some in a highschool baking class and it was a nightmare but the butter incorporated eventually. you just need to persevere
Can you do a walnut bread?
When's classes going to be happening again jack? Or will it be all online?
this guy looks like the young version of Gordon Ramsey... the way e moves and talks... brilliant
But far more cheerful & easy going. 😉
@@GARDENER42 for sure. love the guy
Our oven broke and due to the epidemic we won’t get a new one until July. Any suggestions for stove top, grill or cooked over fire type breads?
Muffins!
I have learned to make kick ass bread 10 different ways in the past year. But I will NEVER do tin loaves again. Stuck no matter what I do.
Hi Jack, is dusting the inside of the tin a good idea?
I’m not sure, it’s certainly helpful with pastry although there is a LOT of butter there. I haven’t tried with bread though.
Thanks jack that’s happened to me lol. I tried to loosen it with a skinny spatula But I did tear it a little opps. I found that my pan was too old. Bought new ones now everything is fine. Thanks for the advice of baking longer makes sense. 😄
Great video, great tips, great rhymes and a joke about putting the knife down in the end. Who could want more?
One thing I found to help the last time I had the issue was slightly bending the tin. Not enough to permanently change it's shape, but enough to get some air between the bread and the sides. With long, thin tins, the long sides are usually plyable enough to do this, reducing at least some points of contact that might stick :)