Bread pans, thwack!
Hi there, I have finished making my way through Local Breads (which has been great, and yes, I finally got a digital scale) and am now on Brother Juniper's Bread Book in my quest to learn how to be a home bread baker. I have noticed that he does a lot of his breads in loaf pans. Do you have a suggestion as to what type of pan I should be using? I was thinking maybe Chicago Metallic. Also, is the pan prepped in any way for the loaves? (Not quick breads) My third question is about the "Thwack" sound that I am supposed to hear when I tap the bottom of the loaf to know if it is done. Am I to tip the loaf out of the pan to thump it? I know that some of these must sound silly to seasoned bakers but I though I should be sure before I start aking some of his breads.
Any help or advice you could give me would be appreciated.
ps, do you think that I should keep the stone in the oven even for loaf pan breads? Perhaps it would give even heating?
All the best and thanks in advance,