[mumofstig]

You can paint the pan grease on really thickly.

Bundt tins make intricate cakes or loaves - I have a tray for mini bundts like this

and a bigger one like this

and they can be a beggar to get out without using pan grease.

You can tell I love fancy tins

[oldgrunge]

Thanks for that Mos. I can see why those tins would be difficult to release loaves from! I was referring to ordinary loaf tins. You would need something sterner to deal with those tins?

[chrissie B]

Thanks for advice , i was thinking of trying the perferated type .
chrissie b

[chrissie B]

Ive got some silicone small bunt tins 2 medium size and a large silicone one , i would love the Christmas tree one but its expencive .
chrissie b

[chrissie B]

Ok just did the oil and flour on my tins and yes my bread just slid out , marvelous , thanks oldgrudge great tip and i havent washed my tins thank you. .
chrissie b

[oldgrunge]

Ok just did the oil and flour on my tins and yes my bread just slid out , marvelous , thanks oldgrudge great tip and i havent washed my tins thank you. .
chrissie b

Happy it worked for you Christie.

[chrissie B]

Its good to get some good advice its the old way of learning from those that know .
chrissie b

[Kleftiwallah]

I think I've finally cracked the standard 60%  30% mixed flour loaf,  what do you suggest I try next?

Cheers,  Tony. 

[oldgrunge]

Not quite sure what you mean by a 60/30 loaf, but bake whatever you fancy. What have you got to lose? Although if you are a beginner, I wouldn't try sourdough yet. Enjoy your baking.

[chrissie B]

I like a half and half loaf brown , white or even less brown then i can sneak it past the grandson .
dont realy fancy sourdough having to look after the starter , im a bit more hap hazzard than that it would surely die miserably i will stick with what i know and improve on that .
chrissie b

[New shoot]

Sourdough isn't that hard, in fact you could argue its easier that normal bread.  My starter lives in a jar in the fridge and gets fed weekly.  He is a 3 cup mix  so when he is fed it is 1 each of existing starter, new flour and water, then a quick whisk and back in the jar.  He's several years old now.

If I want to make bread, I get about half out of the jar and leave it out for a day to wake up.  I use the basic sourdough recipe from the River Cottage Bread Book, which involves mixing a sponge (flour/water/starter mix) the night before.  Mix in more flour, water and some salt and knead for 10 minutes next morning, then shape into loaves.  Walk away and leave to its own devices all day.  Bake that evening.  You can easily switch the timings round and bake in the morning, so it fits around your life 

[mumofstig]

I actually didn't like the taste of the starter I grew, despite trying different ways of making one and different flours. Local yeast unpleasant? who knows?

But I gave up in the end because........you have to remember to feed the starter, and get to it out in advance, then mix the sponge the day before - too many chances to forget in that list (for me)

Whereas using pkt yeast I can think 'I'll make some bread', get out flour(s) and yeast and start making it -  so easy 

[Kleftiwallah]

Chrissie B has it.  A mix of white and brown  60% white & 40% wholemeal.

 (not 60-30 as I said, although the sugar, yeast and salt could constitute 10% of the loaf)!

Cheers,  Tony.

[chrissie B]

Im with you mum i would just forget i like the idea i can just get the stuff out and do it.

chrissie b

[chrissie B]

Bread just slid out the tins again carnt get over it , a simple solution to my problem , problem no more .
chrissie b