?Loaf pan material-effect on browning sides of yeast bread?

Mabry said:

Please compare the browning effects on the SIDES of a loaf of hypothetical yeast bread in a loaf
pan made from the following materials for me. There must be some good reasons for choosing one
over the other. (Admittedly, some are good for anything else but browning the sides of a yeast
bread.) TIA

Aluminum - passable in a pinch Stainless Steel - [censored] Glass - [censored] Unglazed - unglazed what, ham? &
glazed - glazed donuts? Ceramic - ? Silicone - um, fake [censored] are better than no [censored] Iron - cast,
wrought, what?

For yeast bread baking an uncoated, heavy-weight, well-blackened carbon steel loaf pan is best of
the lot... or no pan at all.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"Mabry" wrote in message news:I3gIb.44661$J77.43243@fed1read07...

Quoted message said:

Please compare the browning effects on the SIDES of a loaf of hypothetical yeast bread in a loaf
pan made from the following materials for me.

Quoted message said:

Aluminum Stainless Steel Glass Unglazed & glazed terra cotta Ceramic Silicone Iron

I usually make free form loaves so I don't have a lot of experience with pans. I've got two types of
bread pans, aluminum and aluminum with a non-stick interior. I've found that the plain aluminum pans
brown much better than the non-stick. The bread I make with the non-stick pan comes out with a very
pale crust on the sides. There might be a way to get around this, but I don't use pans enough to
bother trying to figure it out.

-Mike

My answer for cooking in a cast iron (not coating) bread pan -- I never was able to get it seasoned
well enough to cook a loaf of bread in without the bread tasting like the cast iron pan. Yuk!

Hence, one cast iron loaf pan standing by for the bottom rack of the oven for water when I bake
bread on a stone. Maybe that was what it was really intended for. Ha!

My experience has been that getting a good crust with glass loaf pans on the sides is not good.
Actually my experience for getting a "good crust" on any loaf pans is not good. My main concern
about baking a loaf of bread in a pan is whether I will get it out. So I prefer the ole stone in the
oven device for getting a good crust.

I think any enclosed pan will tend to not let the sides of the bread make a crust.

But I would recommend the bread maker pan (I don't know what they are made of) for the sides of a
bread crusting, whereas you can regulate your crust from light, medium or dark.

As someone asked, can I put the bread maker pan in the oven? Well, I sure as heck wouldn't.

Dee

"Mabry" <[email hidden]> wrote in message news:I3gIb.44661$J77.43243@fed1read07...

Quoted message said:

Please compare the browning effects on the SIDES of a loaf of hypothetical yeast bread in a loaf
pan made from the following materials for me. There must be some good reasons for choosing one
over the other. (Admittedly, some are good for anything else but browning the sides of a yeast
bread.) TIA

Aluminum Stainless Steel Glass Unglazed & glazed terra cotta Ceramic Silicone Iron

-Mabry-