Using a Silicone Loaf Pan
Posted: 16 February 2012 07:58 PM   [ Ignore ]
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Hi everyone!  I recently bought a silicone loaf pan to use for molded desserts and such and I was wondering since I’ve been baking a lot of bread lately how it would be when used in baking an actual loaf of bread?  I’ve read that cakes baked in silicone pans tend to be lower than those baked in metal pans….I was wondering if this is the case with bread dough as well? And if used for bread, do we still need to spray the interior with oil? Thanks in advance for your input!

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Posted: 18 February 2012 06:27 PM   [ Ignore ]   [ # 1 ]
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I must conclude no one has tried this. I haven’t. Let us know how it works.

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Posted: 23 September 2012 12:14 PM   [ Ignore ]   [ # 2 ]
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Hi,

I always use silicone loaf pan when baking white bread, if it is lower than the metal pan, I guess it is because the sides of the silicone pan was pushed out wider resulting only slightly lower

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Posted: 23 September 2012 12:20 PM   [ Ignore ]   [ # 3 ]
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Hi,

I always use silicone loaf pan when baking white bread, if it is lower than the metal pan, I guess it is because the sides of the silicone pan was pushed out wider resulting only slightly lower bread. Greasing is optional after the first use.
I attached a picture of my white loaves, one (2nd from left) was the one baked using the metal pan.

Ineke
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Posted: 25 September 2012 01:48 AM   [ Ignore ]   [ # 4 ]
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They look wonderful!

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Posted: 25 September 2012 07:34 PM   [ Ignore ]   [ # 5 ]
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Ineke - 23 September 2012 03:20 PM

one (2nd from left) was the one baked using the metal pan.

I notice that this is the only loaf that is adequately browned on the sides of the loaf; the other ones appear very white.  Is that true, or just a photograph issue?

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Posted: 26 September 2012 12:56 AM   [ Ignore ]   [ # 6 ]
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Yes, The one with the silicone pan were not as brown as the dark metal pan grin

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