Just realized my bread loaves got way better after I switched from metal to glass loaf pans

I used metal pans for years and always got that weird pale crust on the bottom, then tried glass last month and the browning came out even all around. Anyone else notice a dramatic before-and-after difference just from swapping pan material, or am I imagining things?

3 comments

3 Comments

felix_lane9917d ago

Did you also adjust your oven temp cause glass can heat different or just swap pans and keep everything else the same?

ellis.mia17d ago

Yeah I saw a baker on youtube say glass takes longer to heat up so she adds 25 degrees with metal pans.

kaiharris17d ago

Tbh @felix_lane99 I kept everything else the same the first time and the bottom crust came out way better. But yeah glass does heat different so now I lower my temp by 15 degrees and add a few minutes. That pale metal pan bottom was driving me crazy for years.