Cast Iron Bread Tin is Leaving Black Spots on Bread?
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?
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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.
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