I have embarked on a mission to bake bread in several different varieties. Can someone suggest the right size loaf pans to use? I am really tired of using the old standard 9 X 5 pan.
Check out anything that can be baked in-metal jello molds,corning casseroles,hot table serving pans-anything. A lot cheaper than buying any s[ecialty pans.
Bake some pan-less hearth style breads directly on a baking stone or on some tiles. Boules, baguettes, epis, ficelles, tabards, ciabatta, pretzels, bagels, can all be baked entirely sans pans, or on sheet pans.
Check out anything that can be baked in-metal jello molds,corning casseroles,hot table serving pans-anything. A lot cheaper than buying any s[ecialty pans.
Bake some pan-less hearth style breads directly on a baking stone or on some tiles. Boules, baguettes, epis, ficelles, tabards, ciabatta, pretzels, bagels, can all be baked entirely sans pans, or on sheet pans.
Paul