1

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?enter image description hereenter image description here

2

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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.