I need a pan like this for a sourdough bread, but you are not supposed to use metal for sourdough. I would love to have this pan and wonder if I can circumvent this issue with parchment paper? ...... Please advice anyone. Thanks.
995341
I used to put a piece of parchment paper on top of and to the sides of regular bread dough in a Pullman pan, because I did not want to coat the sliding top with butter and flour (I didn't want butter leaking to the bottom of my oven) but completely lining a bread pan with parchment paper on the bottom and the sides looks like an awful hassle to me. My bread books say indeed that the sourdough starter should not come into contact with metal - but I guess it's alright when you're in the dough phase, that you can bake in a metal pan.
435325
It will work with bread dough. It is much easier to flatten the dough with plastic on both side .I used this to make the Pot Sticker wrapper(flour + Water)=====> (Thin and round wrapper)
2148877
Thanks for your quick response. I was reading up on dark baking pans and they said that besides lowering the temperature, which I did but the crust was still thick and dark but not as hard as when I baked it with 350 degree, you should line the pan with parchment paper to get better results. I used one sheet of lining at the bottom of the tin. The next time I use this pan, I will use two sheets of parchment paper and line the entire pan. I will let everyone know how it worked.
1919087
Yes i would say you can use w/ parchment paper but that would defeat the purpose off the release tab in my opinion. also you may have an imprint of the tab slightly.
790900
The slice of sour dough should be okay but it may be a tight fit. You might have to slice off a sliver of the piece of bread.
223765
What shape is the loaf when it comes out? I don't want one with a tall loaf....I want it to look like a standard loaf pan.
1720272
I have made pizza dough and bread with great results. I suppose it all depends on the receipe you use. My suggestion would be to visit their website or better yet call and ask them specifically. Sorry I couldn't be of more help.
1485115
I might be able to help, I have this machine and had the same problem as you. Do you use bread flour or all-purpose flour? From the owner's manual:"Canadian flours are milled from harder wheats so breads can be successfullymade from national brands of both All-Purpose Flour and Bread Flour. U.S."All-Purpose Flour" will produce poor results and should not be used with thisunit. In the U.S., it is important to use "Bread Flour" for even-textured loaves."I hope this helps!
92992
I regret to say I do not use parchment paper for pizza, only for cakes & cookies. For pizza, I use an aluminum pan, (NOT non-stick), I spray it with cooking spray and sprinkle cornmeal on it. The crust has NEVER burned or stuck to the pan, just golden on the bottom like pizzeria pizzas.
1297478
The owners manual states both the bread pan and rotating mixing blades are coated with a "nonstick" material. It is gray in color and I have probably baked 25 loaves so far with clean up of the bread pan very easy.Definitely a nonstick evenly coated material. Gary
252393
I use recipes from a bread maker recipe book, not a home made bread recipe that I have for making bread in the oven. It is important to follow it precisley in terms of putting the ingredients in the right order that it calls for. You can find nice bread machine recipe books on Amazon and also the one they give you with this purchase is nice. Hope this helps..
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
1892970
I had no issues with this. Just make sure that on your first use you flour it well and really work the flour into the grooves as much as you can. The moisture from the bread and the flour seems to keep the little strands from tearing further or coming off. I didn't have many on mine though.
709392
We're using these pans to make a version of the 5 minute bread. I start with these pans cold, but do place them in a preheated oven. For our dough, we need the heat at the start or our shaggy dough may fall into the perforations. I've also placed this cold pan onto a hot oven stone or pan, which gives a nice spring to our bread. You can also use parchment paper on these pans if you worry about the perforations. It is a wonderful pan and I would highly recommend it for your bread needs, it creates perfect loaves.
457017
I've had no issues with this pan becoming brittle at all. The loafs slide right out of the pan. As with any bread making, grease (I use lard or butter) your pans prior to putting in your dough for the final rise and it slips right out with a great crust. Let the pan cool before washing, which isn't really necessary for the bread application, dry and re-season as needed. I've converted most of our cooking to cast iron and love it.
824382
Here from the Netherlands as well the same question? Where are the stainless steal pan baking machines? After having used up 2 teflon coated baking machine pans I have had it with exposing my family to hazarding materials in my bread.. How is it possible that no manufacturer has taken this market?
1511191
Hi, you can use parchment paper in any baking pan, but all I did was spray these pans with baking cooking spray and nothing stuck the cakes just slid right out the pan every time. The pans are good and strong.