How do you get the bottom of the challah to be flat so the braid is on top? When I bake in this pan, it is braided on one side and oval on the other.
1302837
I put the dough on the tray just to shape it but I do not bake the challah on it. I turn the dough over a flat tray before putting it on the oven. And the shape comes out great.
2148877
Thanks for your quick response. I was reading up on dark baking pans and they said that besides lowering the temperature, which I did but the crust was still thick and dark but not as hard as when I baked it with 350 degree, you should line the pan with parchment paper to get better results. I used one sheet of lining at the bottom of the tin. The next time I use this pan, I will use two sheets of parchment paper and line the entire pan. I will let everyone know how it worked.
1768112
I have had no problems like this. Perhaps your dough is too dry and therefore, stiff. Or the pan is not in properly.
345679
I went to look at my pan and it simply says "TFAL" 3 times around the edge of a circle centered on the bottom. No other writing appears anywhere that I can see. It would seem this is a different pan series or perhaps some updated pan with the same construction. You should probably drop a note with the information to the manufacturer.
2119530
It starts out flat, but over time mine has developed a hump. Most of the large pans I have used that are made of some unheavy material get a hump.
338656
You do not want to cook directly on the liner. If you are unable to put this on the bottom of you oven i would put 1 rack on the lowest setting possible then put the liner on that then on the next rack put your food you are cooking. Another option out be to use a cookie sheet or a silpat
2149843
I used mine first on a hot skillet. I think the heat helped to regain its flatness. You could try putting it over a large skillet of simmering water
223765
What shape is the loaf when it comes out? I don't want one with a tall loaf....I want it to look like a standard loaf pan.
2118027
You assume correctly ... Vertical is correct, the one loaf pan is horizontal. I occasionally have same problem with one tray not kneading properly. If if catch it quick enough I can push dough together with spoon and it then mixes properly and I get a good loaf, if I don't catch the problem I have bad loaf ... Guess this is a problem no only for me. West Bend needs to fix the problem.
992827
Hi, Book Lover # 52. I made the doughnuts and they came out rounded. I think it's the baking powder or whatever rising ingredients are in your recipe. You don't need a second pan - just fill like a muffin pan. My recipe called for me to fill the holes 2/3 full. They came out really nice.
564924
I had same problem. Sat it on a cookie sheet mid baking when I began to see the overflow into the hole, and then had to do some cutting off of the "extra" when it was finished. Not so great... I actually did one with less batter and didn't get all of the details of the last inch like you noted, so I just piped icing around the entire thing to look like "snow". It worked and no one noticed details were missing because the rest of the house is so adorable.
2172896
I think sometimes the problem is in the paddles. I have had a couple of loaves turn out a bit strange, and usually the reason was that the paddles weren't locked down properly. One time I used too much of a heavy flour with not enough liquid (when experimenting with my own recipe), so that can cause problems as well. Otherwise, everything else has turned out perfectly.
1232929
Before I put the bagel in the cutter, I do press it down to flatten it a bit. Sometimes the top will stick out, I will just line up the cutter edge and press down.
1666940
The caps are flat. I take out all the oven racks except for one on the very bottom, and then stand it upright. My sister makes them on their side, but for some reason I can't get the bread to cook evenly on its side. That doesn't really make sense, although I have a convection oven, and maybe that is why I have to cook these standing upright.
1819569
There are several possible solutions. The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool. Try using more fl our (a teaspoon at a time), or less yeast (1/4 teaspoon at a time), or less water or liquid (a teaspoon at a time). This could also be the result of forgetting to add salt to the recipe.
81872
You smooth it as best you can when you are done kneading and shaping the loaf. Mine came out fairly smooth but in my opinion it's kind like wrinkles on a face-- gives it character and individuality. And thi EVERYONE knows it wasn't mass produced. :-)
1572912
The pan is higher to separate the doughs so they don't stick together i have done my breads and they both come perfect, individually, they do not stick, you do not have to put a non stick coating and they come out crunchy on the outside and soft in the inside of the bread. You may want to cook it less time since the heat is flowing through the bottom as long as the top of the bread has a nice golden color. Happy Baking.