The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

another antique pan

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qahtan's picture
qahtan

another antique pan

 another from my collection of antique pans.. this one tricky to get the right amount of dough in it... qahtan

pchotrani's picture
pchotrani

Wow, that's a neat looking pan!  Did you buy this or is it an heirloom? 

 

ananda's picture
ananda

Hi qahtan,

These are for milk bread.   Sealed pan protects the dough so it doesn't get burned.   Not the milk sugars are not fermentable by yeast, hence milk bread has high degree of colouration when baking.

Best wishes

Andy

qahtan's picture
qahtan

I bought this pan quite a long time ago. again same problem how much dough, how much rise.... qahtan