Tried a glass loaf pan against my old metal one and it's not even close for crust development

I've been baking sandwich bread for about 4 years now and always used a dark metal loaf pan. Last month I grabbed a glass Pyrex loaf pan on clearance for $6 at the grocery store, just to see what the fuss was about. The difference in bottom and side crust was night and day. My metal pan gives a nice golden crust all around. But the glass pan produced a much thicker, crispier crust on the bottom and sides, almost like what you get from a commercial bakery. The loaf also rose about an inch higher because the glass holds heat better and gives that initial burst of oven spring. Has anyone else switched between pan materials and noticed a big difference in how the bread turns out?

2 comments

2 Comments

josephs269d ago

Yeah I had the same thing happen when I tried glass for the first time. The crust comes out way better but I found I had to lower my oven temp by 25 degrees or the bottom would burn before the top was done.

adams829d ago

Lowering temp by 25 is the move. Also let it cool in the pan.