After baking, bread coated with shiny residue 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?
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!!!