Need baking advice!

[marilynfl]

Non-sticking pan tip from Shirley Corriher:

This was during a culinary lesson on savarin dough, which uses a special pan with indentations. This pan usually causes the yeast dough to stick upon release and was a problem for everyone in the class.

Shirley took butter and coated the entire inside surface, then put the pan out on the window sill** to chill in the cold London air. When it was firm, she oiled the pan ON TOP of the hard butter and then added her yeast dough.

Hers was the only dough to release perfectly.

(**I'm still not sure why she just didn't stick it in the refrigerator to firm up.)

I wonder if that two-step method would work for the bundt pans?

https://www.meilleurduchef.com/cgi/mdc/l/en/recipe/savarin-dough-baba.html

 

[mariadnoca]

I only use it for baked goods aka cold pan and on plastic wrap for rising dough.

 

[michael-in-phoenix]

Hmmmm. I guess I should have indicated I wasn't talking about bundt pans, eh?

 

[mistral]

I betcha it would work in the fridge, gotta try this.(nt)

 

[marilynfl]

Maybe the London temp was down to 20 degrees? Refrigerator is only 40 degrees. Do you

think this concept would work with a wetter batter, like a cake batter? She was prepping the pan for a yeast dough.