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Started making sourdough bread at home. Baked last night in non-stick pans (Cuisinart, Xylan coating, I think) and left to cool off overnight.

This morning, I took a look at the bread, and it's coated in metallic-like shiny gray residue.

What's going on here?

  • Are the pans defective and shouldn't have done that, so we should return them for new ones?
  • Am I an idiot for putting somewhat acidic (sourdough, after all) food into a non-stick (steel-base) baking pan?
  • Something else?

Crazy metallic-y coating

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    I’ve known sourdough baked in pans to have a very shiny and crust where it was in contact with the pan, but never metallic or the colour of anything but bread crust. I assume the flour was just plain wheat flour etc? – Spagirl Jan 23 '18 at 8:33
  • I'll grab a picture from my wife's phone asap. Bear with me. Yeah, no fancy weird flour. Just plain or whole wheat. Some sunflower seeds in there as well. – Lagerbaer Jan 23 '18 at 21:30
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It looks indeed like the Sourdough and the anti-stick disagree with each other... though the extent of it is something I have neither seen nor heard about yet! May be the non-stick version you do have. If the dough was left in the pan to rise for a while, that may have been part of it.
But I have to say, except for the issue with your pan, the bread looks amazing!!!

  • Agreed. I have loaf pans that are explicitly labeled as „sourdough proof“. – Stephie Dec 16 '18 at 8:44

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