hi everyone today i just want to go through some options for
lining your bread tins um i have did do a video on my old channel on my soap making channel
how to fold a bread pan liner with non-stick baking paper i also did a version of that for
the soap makers because i do use this method to line some of my soap molds and i thought
it might be good to share that here again because the quality of my first video was pretty terrible
and also while i'm here too i want to show you my recipe and how i use this pan release mixture i
did share the recipe for this on my pizza video on my other channel but again i want to bring this to
attention on this channel because it's a great little recipe to make a super duper non-stick
grease for your pans it's made of coconut oil rice flour and some lecithin it's really easy to
make up and it's really good nice low waist method for greasing your pans and it's really super duper
non-stick qualities so i'll show you that too so i'll start off with the baking paper liner demo
the other reason why i want to share this is that there are some people in the whole food
plant-based community who don't want to use any oils whatsoever in their bread baking so this
is really for them it's not my choice i am quite happy to use a little bit of fat or my non-stick
pan release stuff in my bread tins because i'd rather do that than have a throwaway product
but that's just my choice i think it's nice for people to have options and i'm just going through
what i know you can do and demonstrating this method because some of you really like
this to see this so basically what you do is you need a piece of baking paper
that is wide enough to cover long enough to cover the length
of the base of your tin plus enough to go up the sides so that'll be enough
and then get your piece and you basically want to center it as best as you can with your bread tin
and fold the ends in to line up with the ends of the bottom of your pan so not the
top because the top is a bit further out than the bottom on this pan so line it up with the bottom
fold those down and you take that piece and push that into the pan center it
as best as you can and with your fingernails
just really give a good crease on the inside there and then take that out so
you've got your shape of the bottom of your pan fold those down nice and firmly
now this is the tricky bit it's not really tricky it's it's easy once you get the hang of it to
make the nice neat folded end pieces what we're going to do is so if you can imagine this is the
middle you know the bottom of the pan and these going to be your end pieces so we're going to fold
them up so put your finger or your thumb in one corner grab this side piece here on that corner
and fold that from the side up to meet the middle there so see how you're getting that
arrow shape i'll show you that again so finger there grab that side bring it up to the middle
and then push that down a little bit of excess so you can just fold that back
then do the other side put your finger there grab this side piece here bring it up push it up
and fold that down to the middle so then you end up with this very neatly folded end piece for
your tin so you can imagine there's no you know there's no lumps or bumps in that it's very neat
this is going to be way too pedantic for some of you but you know you're probably only watching
this if this kind of thing appeals to you so we'll do the other end finger in the corner grab the
other um edge i guess pull that up to make that arrow shape push that down i'm just folding that
if you really want to you could trim that little overlapping bit off with scissors
finger in the corner grab the side push it up until you get the arrow and then push that down
all right so now that we've got our shape folded it doesn't matter if it comes undone
because it really easily folds back up again there you go get your tin put that in
and just kind of push it out a little bit because this bread tin is uh it fans out
a little bit it's wider at the top than it is at the bottom it won't be it's not perfectly square
so push that out and then just go around roughly to each corner and just rip it a little bit
rip that down you can use scissors if you want to be super neat
rip that down and then in one tricky move just kind of tear down those corners so it's folded
over and there you go you've got a really nice liner i do like to cut off these um
messy end bits
i'm a little bit of a neat person you probably can tell that about me already um but this is this is
really good and for those of you who know my soap videos you will have seen this before as i said so
there you go that's the one piece non-stick baking paper liner you can see that's going to give you a
nice neat finish if that's what you're after on your breads or cakes or whatever you're making
just remember though this does have to be non-stick baking paper you can't use grease
proof paper or wax paper they need a bit of oil on them if you're going to use them this is non-stick
baking paper also called parchment paper in some places so make sure you get that non-stick version
the other thing i wanted to show you is my pan release mixture so this is the mixture i store
it in the fridge it's very firm this is made with one cup of coconut oil it's winter here now so my
coconut oil is solid but if yours is solid like this just melt it down because you need it in
a liquid form one cup of coconut oil a half a cup of rice flour i just use brown rice flour
that i've milled i use this for other recipes as well so i pre-mill it and store it in my fridge
but rice flour is amazing nothing sticks with rice flour and the other magic ingredient is
lecithin so lecithin is an emulsifier and it's a smoothing ingredient it's basically a fatty
substance that is found naturally in lots of foods this is obviously it's not a whole food ingredient
but you know neither is coconut oil so we're just going to use a little bit of this you'll see that
you really don't need much of it at all and this is just one ingredient in this pan release mixture
and it has excellent non-stick qualities so this cooking spray that a lot of people use or a lot of
people don't like it one of the reasons why people don't like it is because if you read the label it
says emulsifier 322 from soy now that emulsifier that's just lesser than in the states i think
sunflower lecithin is more easily obtainable and liquid lecifen is more easily obtainable i can't
seem to find liquid less than here in australia if you're using liquid lecithin which you could
probably buy from the health food shop probably just use about a quarter of a cup but i'll do a
blog post with this recipe so you'll see that um yeah so these cooking sprays all they are is oil
with lecithin added that's all it is so i'm really just made my own version of that with a coconut
oil base which makes it easy to apply it stays nice and solid in the fridge it keeps forever
and the rice flour is a really nice addition too nothing really sticks with rice flour
this is great to line your banatons with if you are doing free-form loaves it's got no gluten
in it it's got excellent non-stick quality so your dough won't stick to it to use this
it's very easy just get a little bit on a spoon put some into your pan and it's really just like
you can use your fingers or sometimes i use a little tissue but i'm just going to
use my fingers today just to show you how it goes on basically you just smear it on
try and distribute it around a bit the reason why i'm showing you on the glass is just to show you
how little you actually need i probably could have used even less yeah i didn't really need
all of that i would normally use a bit less than that but you don't need much of this at all
i particularly like using this for glass pans because
the material that your bread pans are made from also impacts how much your bread is going
to stick inside them and glass pans which not everybody uses i quite like them though sometimes
they are notorious for sticking that can be harder to get bread dough and cakes and things out of
outside of glass pans compared to metal pans so all you need is a really thin coating and there
you have nothing is going to stick to that your life will fly right out of there and that's really
about all i just want to show you those two little options and the little folding method if that's
the way you want to go but probably most people you know they've got their own methods just use
whatever you use but if you're struggling to find something and you don't want to use butter or
lard or other types of shortening that you've seen people use these might be some options that
work out for you thanks everyone um that's all there is just check in the description
box for the link i'll do a blog post with the recipe for the pan release
and i hope you enjoy that and find that useful thanks see you in the next video you