Cast Iron Bread Tin is Leaving Black Spots on Bread?
Im using cast iron baking tins for my bread recipe (just standard whole wheat flour, yeast, salt).
I notice that after baking the bread it will have black spots on the bottom and sides. If I bake the bread further they only get worse.
What is this? It looks like mold, but I highly doubt that is what it is. I clean the tins after each use and keep them seasoned and oiled. Anyone else have this problem?
Best Answer
I think this is just iron reacting with the bread. In cast iron, I think your choices are to either:
- line the pan with baking paper (then it's hardly bread anymore ):
- heat up the pan to oven temperature first, and then drop in the dough, returning the pan to the oven. This technique is often used with cornbread.
Pictures about "Cast Iron Bread Tin is Leaving Black Spots on Bread?"
Quick Answer about "Cast Iron Bread Tin is Leaving Black Spots on Bread?"
This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While unappealing, they won't hurt you in such a small amount. Don't make these common cast iron cooking mistakes.Should I Grease a cast iron bread pan?
The warmth of the environment will help to proof the dough. ***When using a well loved cast iron loaf pan, I did not find myself needing to use any extra grease or oil. Bread popped right out when done.Can I bake bread in cast iron?
According to bread maker and scoring expert, Erin Slonakar, cast iron takes a lot of the guesswork out of baking sourdough bread. There's no fussing with trays of boiling water, no wondering at achieving the right amount of steam in the oven. It just works!Why does my bread have hard spots?
This looks like an excessive amount of flour worked into the dough when shaping - the spots do absorb humidity from the surrounding dough, but remain dense and hard. To prevent this, be mindful of how much flour you add to your bench and how you shape your loaf.Why does bread go black?
The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast breads brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour. You may have overdone it on the protein.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Erik Mclean, Adrienn, Ivan Samkov, Klaus Nielsen