Why do the sides of the L7 aluminum loaf stay white?

[Form aluminum L7 production for baking bread: the sides of the loaf remain white]

Form aluminum L7 production for baking bread: the sides of the loaf remain white

I take the bread out of the mold, and the sides always remain very light, almost white. There is a crust on top, the temperature probe shows the desired temperature and the bread is baked, but I don't like the sides.

[Galina Byko]

Galina Byko, and what kind of oven do you bake in? I have an ordinary gas one, but it does not bake rich rolls well, the bottom is on fire, and the top is light. And I bake bread for 40-50 minutes. Always good. Only from one form, it flies out immediately, while in another it sticks to the walls. This is the problem.

I was so hot, in a mini oven, it always worked out great. Oriented sitting on the top, like a tanned one, it means it's ready. Cool a little in the form (the bread jumps out well) and onto the wire rack.

I have a Shteba mini-oven for 28 liters, if I bake in a thin aluminum mold with a Teflon coating, it is lower than L7, then the bottom, top, and sides are equally ruddy (baking temperature is 230 initially, after 10 minutes I lower it to 200) ... If you want a loaf, then I take L7. There is a nuance here, you have to remove the grate from the oven, otherwise there is not enough height, because you want bread with a convex top. It is bad to put completely on the bottom of the stove, that is, below the tens, then the bottom of the bread remains damp. My husband made a small stand, 2-3 cm in height, I put it on it. I bring the oven temperature to a maximum, 230 degrees, after 8-10 minutes I cover the top with foil, otherwise it will burn out, and lower the temperature to 220. In this case, the sides of the loaf are golden.
The L7 bread just doesn't have enough temperature for browning, at least in my oven.

I have an electric stove Gorenie, it bakes perfectly in simple mode and on convection, but with these forms it is the sides that are not obtained.

Your uniform is probably white and clean? Do not rip it out and the sides will be normal. My smoked sides were always ruddy, and then I was impatient to clean it and the sides became white. Now I don't wash my uniform, I just wipe it with a napkin.

I also have white sides ... but the uniform is new .. I'll try not to wash it)))

[Now both pies and bread are whitish in pure forms.]

Here they wrote about the same problem

but I was so fussy love of clean dishes let me down, look what I have done https://Mcooker-enn.tomathouse.com/in...14532.0
Now both pies and bread are whitish in pure forms. I always kept the frying pans in a mirror-like state, and now, having looked at the clean forms of the girls, I decided to clean out the bread molds.
I did not think that such problems could be with a new email. stove. Somewhere on one of the topics, the girls wrote: - take care of the carbon deposits, so I didn't understand what was the matter, I just had to ask.

[about]

And then there was still))

The problem was different, but it turned out to be solvable. It was just necessary to find a suitable regime for baking bread in clean tins. Here, read: here and here

I want to rehabilitate my oven.
For a long time I could not understand why my bread and pies are not baked in aluminum molds, they are not made of stainless steel, the heat rays should not seem to be reflected. I complained here, I complained here, but the cart would still be there! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14532.108
Finally, I recently sorted out and began to bake on the bottom heat and intense heat mode, and, finally, both the bottom and sides of the breads and pies became the same ruddy as the top. And now we are not afraid of the gray wolf, pure forms

My forms are also unburned, I don't clean them on purpose (with all sorts of scrapers and liquids / powders, etc.), just maboutyu, but there is no carbon deposit, for some reason it does not form.The sides of the bread are not white. I bake on the lowest shelf; the oven, by the way, is not new (2001/02) and not the best, electric.
The sides were a little light a couple of times, then I sprinkled flour over the forms, I remember that exactly. I just threw it on the wire rack in the oven, covered the top and turned it on for a few minutes.

Thank you! I not only washed mine, but also boiled it, so I got it, white sides, right after washing the bread was pulled out with difficulty and tore.
Thank you for helping me figure it out, now I will only wipe it.

[Swetie]

Swetie, I still have round old forms, a relative gave me. I did not clean them, sometimes with warm water and soap, but without fanaticism, sometimes I just wipe them with a napkin. They were heavily smoked, they were still used in the Russian oven. So in them, on the second shelf from the bottom, both sides and top are always equally ruddy. And at the rectangular, white sides became white after I washed it to white, then I smoked it on purpose and everything again became as it should. Therefore, I associated white-sidedness with cleaning the form.
I always turn on the usual mode at the oven: top and bottom.

Galina Byko, actually try the oven on the bottom shelf, but you don't need to scrub the molds.

Here is my form
And here is the last bread in it in an ordinary gas oven

I grease the form with a synthetic (!) Paint brush, which is not mine, put it in a bag and in the freezer.
I preheat the oven to the maximum, when I put it on, it does not rise above 210 °, I do not lower the temperature, but this is my very little experience.
I don’t wash my uniform thoroughly, but still mine always

[Wiki]

Wiki
Thank you!
Irinap
This is the kind of country bread I need. Ira thanks!

And I never wash my L7
The bread always pops out easily. I just hide it in a paper bag and in a locker. I store it in this form, dust and dirt will definitely not get there. If necessary, sometimes I grease with fat or margarine.
I want to note that at bakeries, these forms are definitely not washed.

[k @ wka]

k @ wka, sometimes the little crumbs do stick.

k @ wka, sometimes the little crumbs do stick.

And I whack-whack with their paper towel

And two grimy dirty-tales nailed to me) They were privatized from some kind of production, then they were given (a couple of times) into good hands. Now here's me. They wanted to throw them away, but I could not allow it) It seems that I don’t need them, but throwing away bread molds is like ... I thought of shrinking them and putting them in the next good hands, even asking around here. I put them next to mine yesterday ...





They even have a different structure.


this is mine, the bottom is rough


and this is mine now))) this bottom is smooth

I’ll wait to add them. It will be necessary to bake two loaves next to each other, compare the result ... And then we'll see)

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Non-standard forms at Panasonic

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