Viewing post #94359 by Kizmo1
|Welcome Dawn! We always like to find more bread bakers!!! I haven't tried the silicone pans either, felt kind of 'iffy' about something that flexed that much!!LOL
I've always had metal and glass pans, as that's what my Mom and Gma used, and what I feel comfortable with. I do have stones, and I like to use those for whole grain round loaves.
It's possible you had too much flour worked into your dough, I had that problem for years, as I just did what Mom did, and hand-kneaded until the dough didn't stick to the counter anymore, and that can be alot of flour! But I finally figured out when to stop, and haven't made any doorstops or 'clay birds' for quite some time.
Gardenwife, I think you need to 'share' the bread so you can experiment with your new 'find'...!!