December 31, 2008 - 11:23am
First "Italian Loaf"
I usually make bread in a square loaf pan because when I attempted a free form long loaf the dough rose but spread out which made for a wide short almost flat loaf. Expecting coal in my sock, I was pleasantly surprised when Santa brought me an Italian bread loaf pan. Pictured here is my first attempt. I may never go back to being “square”.
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A great start to the New Year ahead!!
Sylvia
I saw those pans in the store today... how was the loaf, was it crustier than usual?
regards
ben
Yes! and remained crusty. My square loafs would come out of oven crusty but soften after cooling. The dark brown crust I discovered is caused by the use of honey in teh dough rather than sugar.
Hi,
I have one of these pans and most frequently use it with my cloth as a type of couche for long loaves. I haven't ventured to use it for baking (its real function).
You seem to have done well with this so I have a couple questions....
Thanks!
MommaT
Perforated baking pans can be used to proof in but I have had the dough stick to the surface from the holes allowing the dough to squeeze through. The professional grade variety has smaller holes and the dough won't fill the holes.
I use my baguette pan when I want to bake on both shelves on occasion. Usually I proof on a couche ( floured linnen) then place the dough on the pan, cold. The pans deliver a nice crust all around.
Eric
Try usng a baking spray on the pan. It works for me.
I proof the dough in the pan after I have sprayed it with a baking spray. I place the pan and dough in an unheated oven with a container of hot water to botn warm the space and keep the air moist. After proofing I remove the dough in pan and preheat the oven. This causes the surface of the dough to dry a bit making slashing difficult. I haven't had much luck moving a proofed dough to the pan. Clumsy, I guess (lazy too)