February 17, 2019 - 7:05pm
Bread pan
I usually make bread on my baking stone (rustic Italian and pan de yoghurt) I wonder if I can use the same recipes in a loaf pan to achieve more uniform shape for slicing?
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I usually make bread on my baking stone (rustic Italian and pan de yoghurt) I wonder if I can use the same recipes in a loaf pan to achieve more uniform shape for slicing?
What's the worst that could happen? Go ahead - try it! You may fight with a little sticking to the pan at first until you find your best method for preventing that, or you may need to adjust your oven heat a bit - but it's a loaf of bread, not a fragile 12th-century manuscript or a nuclear warhead. ?
I bet it will be good the first time.
(If you make some kind of bread that is no good for slicing - nobody really slices pita, for example - I wouldn't see the point of trying that one in a pan. But when you already slice your bread, and just wish it had straighter sides - why not?)
yes most of the bread I make is in loaf form....
Just make sure you grease the loaf pan. and if you want to get fancy you can make a sling out of parchment paper.