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HELP! Every loaf made in my pyrex loaf pan....

post #1 of 7
1/25/08 at 7:38pm
Thread Starter 
Every loaf i make in my pyrex loaf pan is only ever 2 and a half inches tall. I want a dome! I have made regular yeast bread, and today i made a quick bread. Today it didn't puff up much in the oven. I wonder if this isn't happening because my baking powder and baking soda is stale, but i really doubt it because i recently made a wacky or crazy cake and it worked out fine. I also have one more question. Today i tested my cooking thermometers and it took more than 10 min. for them to get up to 212 degrees in boiling water. Is it time to get some new ones?
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post #2 of 7
1/25/08 at 10:07pm
How much BP and BS are you using? Post your recipe.
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post #3 of 7
1/26/08 at 6:02am
Inaddition to the amount and viability of the leavening, the size of the pan may be an issue. If your breads, quick and yeasted, have the right crumb texture your pans might be too big for the amount of dough/batter. What is the crumb like, is it OK or dense and 'uncooked'?
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post #4 of 7
1/26/08 at 8:06am
Thread Starter 
The recipe said to use a 9 by 5 pan and thats what i used. The crumb was just right, like a moist muffin. This pan is old, its my moms and i have had trouble ever since i started using it. But it couldn't be the pan because its glass. My loaves never come out in one piece, this time i put parchment paper on the sides and bottom. Also, my banana bread never comes out cooked in the center. I would say i am an intermediate baker.
Heres the recipe
2 1/4c flour
3/4c packed brown sugar
3t baking powder
1t salt
1/2c soft butter
1 egg
1/2c milk
2T orange zest
1/4c orange juice
1c berries
Mix dry, mix wet, add dry to wet. Bake 350 for 60-70 min.
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post #5 of 7
1/26/08 at 8:07am
Thread Starter 
The recipe said to use a 9 by 5 pan and thats what i used. The crumb was just right, like a moist muffin. This pan is old, its my moms and i have had trouble ever since i started using it. But it couldn't be the pan because its glass. My loaves never come out in one piece, this time i put parchment paper on the sides and bottom. Also, my banana bread never comes out cooked in the center. I would say i am an intermediate baker.
Heres the recipe
2 1/4c flour
3/4c packed brown sugar
3t baking powder
1t salt
1/2c soft butter
1 egg
1/2c milk
2T orange zest
1/4c orange juice
1c berries
Mix dry, mix wet, add dry to wet. Bake 350 for 60-70 min.
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post #6 of 7
1/26/08 at 9:51am
My best guess is that it's because glass is a poor conductor. that would make the last push in the oven for breads not to be much of a push, it would leave the banana bread raw inside - i'd try again with a metal pan and see. In my forty years experience of baking i have never come across stale baking powder or baking soda - stale yeast, yes - so while i don';t say it's impossible, it's quite unlikely, i think.
since the only change you made was to glass, i'd guess glass is the culprit. If you really want to use it, try using a higher temp - 375 instead of 350, say.
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post #7 of 7
1/26/08 at 10:15am
Try one of the new "instant read" thermometers. They are very fast. While not as instant as the name implies, they will give you an accurate reading in about 5-10 seconds.
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