I use that, but it does not stay on the sides of the tins even if I wipe them around to cover all the tin. I think that I will return to using butter.

There's stuff you can get called 'release spray', have you tried that? It's generally a cake baking thing but I assume it would work well for bread too. It seems to be a light, tasteless oil of some sort. The obvious point might be you won't get a fluid to stick to the sides of a teflon coasted bread tin..

Yes the bread tins are teflon coated yet the bread does still semi stick. When I used butter as coat it only needed a bang on the bottom of the tin to get the loaf to fall out.

I don't coat my tin with anything and my bread come out fine with a light tap/shake

I'd suggest getting plain metal (I use heavy duty aluminium ones) tins and then seasoning them:

Rub some oil or butter all the way round the inside and base of the tin then place in a pre-heated oven at 220 C/Gas 7 and leave for 15 minutes. Turn the oven off and allow to cool completely.
The tin now essentially has a non-stick coating on them and the loaves should fall out with a tap just like Sas says.
I make bread about once a week so I don't normally wash my tins after use, just brush off any excess flour once they've cooled down. The seasoning lasts much longer.
If your bread does start sticking then you can give the tin a good wash and then re-season it.

NB - seasoning won't work with non-stick tins as the fat won't go into the metal surface.

If you're adding to bread or using it to coat your tins there is really not much point in using Extra Virgin Olive Oil. It's more expensive and the flavour doesn't really survive very well, same applies with frying. For stuff like focaccia I use plain Olive oil right up until it comes out the oven then drizzle a bit of Extra Virgin stuff over the hot bread.

Yes it was extra virgin olive oil, on non stick tins. Most of the bread did not stick. If I revert to butter I think the problem will disappear. It only happened when I tried the olive oil.

Too much fluid in the mixture maybe? You shouldn't need anything to release the bread from a teflon tin.

No I only had 300 ml of water and did not cover during the proving so it should dry out a little from that. Well the bread comes out very tasty whatever. A few more weeks of standard loaves to see if I get any more consistent, hopefully I will notice anything that I do differently. I have decided to write down my own recipe in MacGourmet Deluxe with all the changes that I needed to make. So out with the oven details, and in with the halogen oven settings. The second proving is not a problem as I leave the washing up until after the tin is in the halogen, so I know that something is amiss.

I was in Tesco's overnight and saw some Spelt flour and Rye flour. Does anyone have any experience of these flours? I am going to try some bread with the Spelt flour today.

I eat rye bread, it's very tasty.There's the "dense" type and then the fluffy type.
I got a recipe for spelt and rye bread that I could send to you if you want.

Yes please, as a simple text in a pm is probably easiest. Thank you.

Here is a condensed version of the recipe:

ingredients:
500g spelt flour plus extra for dusting
10g salt
10g instant yeast
30g unsalted butter, softened
300ml tepid water
olive oil for kneading and oiling the tin

1. flour in a bowl, salt and yeast to either side. Add butter and 3/4 of water. mix with fingers and add water slowly until mix comes of the sides of the bowl.
2. tip on oiled surface and knead for longer that you would a bread flour do (at least 10 mins by hand)
3. return dough to oil bowl, cover and leave to rise for at last 1hr but up to 3.
4. brush 1kg loaf tin with oil.
5. knock back dough, shape and place into tin. prove in a plastic bag for 1hr (dough doubles in size)
6.heat oven to 220C and put a roasting tray to heat up at the bottom.
7.dust the top of bread with a little flour, slash diagonally several times.
8.fill roasting tray with hot water and put bread in oven. Cook for 30 mins or until cooked through.

I am trying something similar to my existing recipe, though am trying a higher temperature of 220C.

I have worked out a more consistent way to get the bread to rise. I prepare the yeast and sugar in a jug and leave that to rise in warm cupboard before adding to the flour and salt. Then mix as before and then put into bread tin and cover with cling film till nearly risen to the edge of the bread tin. Uncover for the last rising and then place in microwave at that point. Well that works for me.

Has anyone tried mixing flours? What works and what does not?