Hi guys. In looking for an alternative to parchment paper, I came across this version of silpat designed specifically for bread:
Silpain:
http://www.demarle.com/en/catalogue/8.html
Has anyone used this? It would be nice if I never had to worry about having parchment in stock all the time.
Hey Kaz,
Is it thinner than a regular silpat? I'm wondering how well it would work on a baking stone. Thinner would probably be better.
http://www.applepiepatispate.com