After baking, bread coated with shiny residue
Started making sourdough bread at home. Baked last night in non-stick pans (Cuisinart, Xylan coating, I think) and left to cool off overnight.
This morning, I took a look at the bread, and it's coated in metallic-like shiny gray residue.
What's going on here?
- Are the pans defective and shouldn't have done that, so we should return them for new ones?
- Am I an idiot for putting somewhat acidic (sourdough, after all) food into a non-stick (steel-base) baking pan?
- Something else?
Best Answer
It looks indeed like the Sourdough and the anti-stick disagree with each other... though the extent of it is something I have neither seen nor heard about yet! May be the non-stick version you do have. If the dough was left in the pan to rise for a while, that may have been part of it.
But I have to say, except for the issue with your pan, the bread looks amazing!!!
Pictures about "After baking, bread coated with shiny residue"
Why is my bread shiny?
In the first few minutes of the bake, the surface of the bread must be kept moist and pliable. This is the time you get the initial spring out of your oven that helps your bread rise and gelatinizes the starch in the flour and gives the crust a shiny appearance.Why is my bread shiny on the bottom?
Very strong flour can also result in what Elizabeth David called the \u201cleathery\u201d crust. Too much steam used by the baker gives us \u201cshiny\u201d crusts which are often more like a blistery skin.Why is my bread sticky after baking?
Why is my dough so sticky? Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.Part Baked Bread Rolls | How to make part baked bread | Easy to follow step by step guide
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