Viewing post #66597 by darius
|Since I'm not a proficient bread-baker, I chose heavier pans based on the rest of my cooking experience, where heavier pans distribute heat better and more evenly. (These pans measure 10½ by 5½ across the top, making a nice size loaf using my basic recipe that makes 2 loaves.)
My bread pans are heavy, made by Chicago Metallic. (I bought them online but don't remember where.) I do have one pottery loaf pan that was a gift but I didn't like it for bread. In fact, I often don't use a pan at all, just put it on the stone.
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