[caption id="attachment_2357" align="alignnone" width="680"]If you have proper bread tins (usually made from white galvanised metal) and they are brand new - they need to be 'seasoned'.   - Photo in Magdalana's Kitchen If you have proper bread tins (usually made from white galvanised metal) and they are brand new - they need to be 'seasoned'. - Photo in Magdalana's Kitchen[/caption]

Magdalene Marsden is a customer of BakeryBits who has been baking for many years and teaches baking from her beautiful Victorian kitchen as Cocoa & Heart. She has written a brilliant article on what to do when your bread tin sticks.

People often ask me, "What do I do, when my bread tin sticks?"

Fortunately, it is not really a common problem if you are using cake or modern bread loaf tins, which are usually non-stick or coated with a ceramic. But  you could find yourself in a tricky situation, if you have an older bread tins or like me use vintage and professional bread tins.

So, what can you do, when this happens? Well this is what I have tried and tested over the years of my bread baking experience. And yes, like you, I was standing with a hot bread tin in my hands trying to shake the bread out and no amount of persuasion worked. So what did I do?

It really depends on what type of bread tins you have. If they are new non-stick cake loaf tins or non-stick bread tins most of them are fine to use with just oil (any vegetable or sunflower) and smear it all round the tin just before you put your bread dough in. If they stick, just add more oil next time. I normally don’t wash my bread tins, just wipe them clean with paper  towel. This means that a thin layer of oil stays on the walls of the tin for your next bake.

If you have proper bread tins (usually made from white galvanised metal) and they are brand new - they need to be 'seasoned'. This basically means to wipe them with vegetable or sunflower oil and then bake them empty on high temperature for 20-30 min. The oven temperature needs to be quite high – at least 180 -200 C. Ideally this needs to be done several times, before the oil 'soaks' in to the tin. Your bread tins will still need to be oiled every time you use them and wiped clean with kitchen paper towel to remove any old bits of bread or flour from your previous baking.

If you still get problems with bread sticking to your bread tin, this is what you need to do. (The assumption is that your bread is baked – which is about 25 min for large loaf and that you are just about to turn the bread out of the bread tin to test whether it’s baked properly.)

Get a large pan or something similar, larger than your tin and able to withstand the hot temperature - I use an empty washing up sink. Now pour cold water in your sink or pan- about 3-4 cm high deep or more if you can. Take the tin out of oven, when you think the bread is ready and dip your tin (with the sticking bread) in the cold water and leave for 5 min. Then check to see if it is ready to come out easily - if not leave it for another 5 min. You can try to loosen your bread with blunt knife, just run it around the inside of your bread tin edge. I use plastic disposable knife, that doesn't scratch the tin - or you can use your plastic dough scraper.

When the bread does come out, the bottom will be quite soggy, so I usually pop in in the oven for another 5 min - without the bread tin - to finish baking and then test it.

Just in case you are wondering...no, I’m not a bread whisperer, it's the steam and cold water that does the trick and releases the tins.

When I had my new professional galvanised bread tins, my bread would stick quite a lot and this has always worked! I’m sure there are some other methods out there – so let us know what works for you!

Author: Magdalena Marsden