i am a new to baking bread. do you prefer silicone over parchment paper to bake in your dutch oven? have you noted some differences at the bottom crust when baking with silicone?
thanks 🙂
by Miserable_Spray6539
26 Comments
Christheitguy1183
That’s a neat idea but I’d caution you on silicone. I’ve had some bad experiences with silicone transferring a almost plastic taste into the bottom of the bread
--0o
That’s what I’ve been using and so far so good!
FinsterFolly
I’ve never used either.
apropostt
I’ve tried using silicone multiple times for baking but after a few uses the mat gets progressively harder to keep clean. Exposure to any sharp/metal utensils (accidental or not) risks exposing the weave which leaves them unusable. Parchment paper honestly just works better, takes up less space, and is compostable.
joanclaytonesq
Neither. A well seasoned Dutch oven has a non-stick surface.
Minnepeg
Parchment all the way. I also hate cleaning and storing silicone and have had an instance where the taste transferred to my baking.
spicyminxfire
This looks like a great way to prevent bread from sticking to the pot, Has anyone tried using this with other baked goods?
dvheuvel
I used parchment. I reuse it several times before it becomes too brittle. I thought I might like the silicone thing but it was harder to use than just parchment. And using the silicone tray meant that my dutch oven didn’t seal properly. … So I went back to using parchment.
missk9627
I love mine and use only silicone now. I’ve never had any issues with taste transfer or bad experiences with it. I have this style of one i use only for my dutch oven sourdough making and also have the tray liners for everything else.
I’m not big on using silicone at high temps, all sorts of toxins start leeching out.
Top_Wallaby2096
Parchment paper works great, and I almost always have some on hand. I’m of the mind that the fewer kitchen utensils to clean and store, the better.
DiscussionGrouchy322
What is the temperature limit on this thing? Mine silicone have all maximum of 450f so that is a minimum temp for this style.
wisemonkey101
I bought these. They didn’t change my world. I like transferring with parchment.
IceColdBruschi
I actually use parchment paper and a silicone mat.
I started with just parchment paper and that worked fine. I could generally get about 4-6 bakes out of a parchment paper before needing to replace it. Given that it’s cheap and compostable, this was fine.
However, I did personally have some trouble with the bottom of the bread starting to get too dark. Not quite burned, but tougher than I’d like. So now I use a silicone mat to help lower it into the Dutch oven and to help reduce browning on the base. And I use parchment paper between the bread and the mat to keep it clean.
I can’t speak to any other brands, but I have “the bread mat” from Rosehill Sourdough and have been very happy with it.
73BillyB
I bought some and haaaaaated them. They’re hard to grab. I don’t know why I thought they wouldn’t get red hot but they do. If you leave them outside the Dutch oven it doesn’t close and let’s the steam out. The bread is always bigger than the sling. I didn’t care for them one bit. I wonder where they got off to. 🤔 I haven’t seen them in a while
Melancholy-4321
I use the sling but also use parchment – whenever I’m making a loaf with cheese or something else “leaky”
PuppyCat646
I would strongly advise using silicone for bread since bread needs high temperatures to bake and silicone typically isn’t made for that high of a temperature
Mr_Lloyd_Christmas
Why you guys lining your Dutch ovens? Folks over at r/castiron would be very disappointed
b_rouse
I use compostable parchment paper. Never had an issue. I thought about buying silicon mat, but I just don’t want to keep buying things, when what I have on hand works fine.
backcountrydude
Team Parchment
RedditModsSuckNuts88
Silicone has been found to release toxic chemicals when heated.
el_smurfo
I use silicone. They clean with a wipe and keep the bottom from getting too dark
macaron1ncheese
I use silicon and idk wtf these people are talking about cause there’s zero taste transfer or any other issue. I’ve been making my own sourdough for ten years.
26 Comments
That’s a neat idea but I’d caution you on silicone. I’ve had some bad experiences with silicone transferring a almost plastic taste into the bottom of the bread
That’s what I’ve been using and so far so good!
I’ve never used either.
I’ve tried using silicone multiple times for baking but after a few uses the mat gets progressively harder to keep clean. Exposure to any sharp/metal utensils (accidental or not) risks exposing the weave which leaves them unusable. Parchment paper honestly just works better, takes up less space, and is compostable.
Neither. A well seasoned Dutch oven has a non-stick surface.
Parchment all the way. I also hate cleaning and storing silicone and have had an instance where the taste transferred to my baking.
This looks like a great way to prevent bread from sticking to the pot, Has anyone tried using this with other baked goods?
I used parchment. I reuse it several times before it becomes too brittle. I thought I might like the silicone thing but it was harder to use than just parchment. And using the silicone tray meant that my dutch oven didn’t seal properly. … So I went back to using parchment.
I love mine and use only silicone now. I’ve never had any issues with taste transfer or bad experiences with it. I have this style of one i use only for my dutch oven sourdough making and also have the tray liners for everything else.
Yes!! I use these daily
Have the one from [Rosehill Sourdough](https://rosehillsourdough.com/product/the-breadmat/?srsltid=AfmBOoo6j06Iwx4njJ2D_nQUaVmRAuDbkDv6WxLEPxgHvFz0zvh3u4nY&v=0b3b97fa6688) and LOVE it. No flavor transfer at all and keeps the bottom from scorching. Highly recommend.
I’m not big on using silicone at high temps, all sorts of toxins start leeching out.
Parchment paper works great, and I almost always have some on hand. I’m of the mind that the fewer kitchen utensils to clean and store, the better.
What is the temperature limit on this thing? Mine silicone have all maximum of 450f so that is a minimum temp for this style.
I bought these. They didn’t change my world. I like transferring with parchment.
I actually use parchment paper and a silicone mat.
I started with just parchment paper and that worked fine. I could generally get about 4-6 bakes out of a parchment paper before needing to replace it. Given that it’s cheap and compostable, this was fine.
However, I did personally have some trouble with the bottom of the bread starting to get too dark. Not quite burned, but tougher than I’d like. So now I use a silicone mat to help lower it into the Dutch oven and to help reduce browning on the base. And I use parchment paper between the bread and the mat to keep it clean.
I can’t speak to any other brands, but I have “the bread mat” from Rosehill Sourdough and have been very happy with it.
I bought some and haaaaaated them. They’re hard to grab. I don’t know why I thought they wouldn’t get red hot but they do. If you leave them outside the Dutch oven it doesn’t close and let’s the steam out. The bread is always bigger than the sling. I didn’t care for them one bit. I wonder where they got off to. 🤔 I haven’t seen them in a while
I use the sling but also use parchment – whenever I’m making a loaf with cheese or something else “leaky”
I would strongly advise using silicone for bread since bread needs high temperatures to bake and silicone typically isn’t made for that high of a temperature
Why you guys lining your Dutch ovens? Folks over at r/castiron would be very disappointed
I use compostable parchment paper. Never had an issue. I thought about buying silicon mat, but I just don’t want to keep buying things, when what I have on hand works fine.
Team Parchment
Silicone has been found to release toxic chemicals when heated.
I use silicone. They clean with a wipe and keep the bottom from getting too dark
I use silicon and idk wtf these people are talking about cause there’s zero taste transfer or any other issue. I’ve been making my own sourdough for ten years.
UFC bread baking belt