i have just started baking loaf breads (banana, zucchini, lemon) and i noticed that my stoneware mini loaf pans yield a more even loaf that is less likely to burn or stick.
my only full sized pan is a metal one. it burned my last effort while the mini loaves were gorgeous. i'd like to hear from my fellow bakers what sort of material they prefer for their baking: metal, stoneware, silicone, pyrex? and why? then i'm gonna buy myself a pair. :-)
my only full sized pan is a metal one. it burned my last effort while the mini loaves were gorgeous. i'd like to hear from my fellow bakers what sort of material they prefer for their baking: metal, stoneware, silicone, pyrex? and why? then i'm gonna buy myself a pair. :-)
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SF Bay Area
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Re: Loaf pan recs?
Wed, January 30, 2008 - 12:55 PMWell, I only have ever had two: both were my grandma's, and both are pyrex. I have never burnt a loaf of bread in one, though sometimes the finished product lacks some of the beautiful browning I've seen from other bakers who use metal. -
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Re: Loaf pan recs?
Wed, January 30, 2008 - 1:10 PMI have a ceramic loaf pan for bread and other loafs. I much prefer it to the metal ones.
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Re: Loaf pan recs?
Wed, January 30, 2008 - 1:23 PMI have some german made loaf pans. I used to get just the simple ones but they make bread pans that are expandable now. so one size really doe fit all. Made by Kaiser. I got these at sur la table in Berkeley. Love these pans. Not expensive at all.
These pans are non stick but they are not coated. its almost as if the coating is part of the metal.
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Re: Loaf pan recs?
Fri, February 1, 2008 - 8:09 AMI got one of those gold pans from Williams and Sonoma and they are fabulous!!!
Nice and even browning and everything just slides out like soft butter.
Someone recommended those silicon ones, which are realy good to but they brown faster so I realy have to keep an eye on those.
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