The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pyrex vs Tins, Freeform vs Loaf pan

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Paddyscake's picture
Paddyscake

Pyrex vs Tins, Freeform vs Loaf pan

I was wondering if there is a significant difference in baking in a pyrex vs metal loaf pan? Baking time, crust? and # 2..Would I get poor results baking a loaf pan recipe freeform on a stone?

sphealey's picture
sphealey

> # 2..Would I get poor results baking a loaf

> pan recipe freeform on a stone?

 

My results are generally good when I do that. As a general rule the crust will be thicker and harder, and if the dough tends to slump the loaf will be flatter.

 

All depends on the recipe. Give it a try!

 

sPh