Do you find it necessary to adjust your oven temperature with this pan compared to aluminum bread pans?
1414694
I am a gluten-free baker and do not have to adjust the temp at all. It is a nice, heavy pan and cooks evenly.
1414695
No. I use it at exactly the same temps as my other types of pans and have been thrilled with the results.
1414696
Never have to adjust oven temp...breads come out with perfect crust and crumb...love it!
923684
I really don't have the answer to that. Hope not because love the product. Remember your aluminium pans probably do have toxins and how long have we been baking directly on those.
2062703
I'm not sure I can answer that question. It looks like it's a coated metal and it's heavier than aluminum would be. It works very well. It gives the bread a nice crust.
1301270
Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's cycles. Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's... » Read More Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's cycles. « Show Less
1827921
I have not baked at 500 degrees yet but I do know this is the thickness oven you will find. I trust that it would. You now have me wondering so I'm baking bread next.
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.
497001
One things that works very well is to keep a pan in the bottom of the oven while pre-heating. When you put the dough in, pour a cup or two of water in to the pan. Remember, opening your oven drops the temperature about 50 degrees, give or take. So you want to keep that to a minimum.I'd highly recommend reading some Peter Reinhart. Bread Baker's Apprentice is a wonderful book to work with. I've gone through a couple copies.
1248535
probably kinda late not but there are pans from Nordic ware which are not too bad. I just bought some that by Chicago Metallic and they seem better than the nordic ware. For the pan the company sends with the unit, I would rather they reduced the price of the oven as the pan is about the worst you could get.
2011284
I think most bread machines work that way. That, and liking a crisper crust are reasons I bake my bread in a standard oven.
753967
I don't have a problem with it. It could be a difference in heat depending on the particular setting. Remember broiling and toasting will give you more heat at the top. I love this toaster oven.
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!!!!
1449548
I would always follow the directions on your bread machine. This pan is only different from the aluminum pans in Wal Mart in that it will last forever and give your breads an excellent brown and texture. Great pan!
709391
The pan works perfect with breads, because the perforation give the dough a nice crunch, but leaving the inside nice and soft that is mainly the purpose of this pan. i don't think it will make a difference if the oven is pre-heated or not the pan will work the same. Now the for any bake good before putting it in the oven you will always need to pre-heat unless you are only heating up something.
734982
Yes, if your oven evenly distributes heat AND you properly center the loaf horizontally in the oven.Most modern ovens are pretty good at even heating, even smaller electric ovens.You may have to cover the top of the loaf with aluminum foil about half way through the baking to keep the top from getting over done or burned
264070
I use mine all the time for bread. My recipe actually calls for about the same amount of ingredients you use but have found that, because this does such a good job in 3 minutes of processing, I have cut back to about 2 1/2 cups of dry ingredients and I get an even nicer, lighter bread. Let me also suggest that,even though the friction of the processing DOES warm the dough substantially, I've learned that starting with 95 degree (F) water helps the dough rise faster and better. I find that no less than 2 min nor more than 3 min of "run" time is perfect for WONDERFUL bread.
501738
I always use a Ceramic pan and an oven thermometer when baking anything gluten free, it can be very temperamental.
849537
hi Joan,No adjustment was needed for my oven. But I always set my timer for shorter time and check doneness with a toothpick when I bake.