Previously I've used a Cast Iron with a Bread Sling – I tried greasing it, didn't like that, semolina works well but it does make the base a lot harder than previously, which isn't a bad thing. Baking paper is really awkward because they're small, it effects the shape of the bread – it bakes into the creases that are caused. Baking paper on a single pan works better as you can flatten it out – I've tried a few things!
Just wondering what the standard is…
by LowkeyArcher
9 Comments
If you use parchment, crumple it up first. Like as much as possible- it helps it form to the shape of your pan much better.
Semolina and a heavy sheet pan on the rack below your DO to buffer bottom heating ovens.
I use a single combo-cooker type cast iron pot. I do the covered half of my bake on the “shallow” top half with parchment underneath. Then, when I switch to the uncovered part of the bake, I move the bread into the “deeper” side so that the fan won’t burn the side facing it, and by then the paper is not an issue (and is unnecessary anyway). Maybe start with the bread on the “top” of yours?
Not to be the party pooper. But why have something like this rather than two Dutch ovens?
I would use this upside down from your picture, and just make sure you place the loaves carefully to expand into the “pots”.
I like my silicone bread hammocks, like a disk with two handles. One on each side.
Oil it before putting dough in.
I love this pan! Will have to go searching now!
Nice! Where can i find this?