how to get the most out of oven space?
(This is a continuation of a discussion started here.)
I was starting to feel guilty hijacking weaverhouse's beautiful sourdough thread, xma, so I thought we could step over here. I agree about the potential for pan size--fantes carries a couple types of $7 7x I think 9 cookie sheet, you might take a look at that. I quite like their selection and service, I use them often when I want kitcheny stuff. I've just started baking my rounds on seperate sheets, a 12" pizza pan and my 10" cast iron griddle. It's working well for just the two, and there's still enough room to pop a bowl over them if I want.
The fresh loaf is so terrific--Asian, huh? and tiny? Well, me too, 5'1" right after a good stretch. I saw a movie (all right, I admit. Shaolin Soccer, it was) where an Asian, Chinese in this case, steamed bun featured somewhat prominently in the script. The bun was a kneaded white bread sort of thing, it looked delicious, though as you say, who connects bread with Asia?