January 20, 2007 - 6:48pm
Pyrex vs Tins, Freeform vs Loaf pan
I was wondering if there is a significant difference in baking in a pyrex vs metal loaf pan? Baking time, crust? and # 2..Would I get poor results baking a loaf pan recipe freeform on a stone?
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> # 2..Would I get poor results baking a loaf
> pan recipe freeform on a stone?
My results are generally good when I do that. As a general rule the crust will be thicker and harder, and if the dough tends to slump the loaf will be flatter.
All depends on the recipe. Give it a try!
sPh