What concerns me is the horizonal grooves along the length of the pan. Will those grooves hold the bread in the pan when attempting to remove the loaf? Is there a pan you recommend?
After clicking link to veiw picture, select top item #2942 - 8½x4½ (standard)
I have an old recipe for traditional German black bread (Westphalian pumpernickel), a 100% rye. It calls for baking at 160℃ (320℉), dropping to 120℃ (250℉) over 20-24 hours in a double walled baking pan, all the while keeping the pan filled with water.
Is this some sort of double boiler meant to keep the dough baking at 100℃ (212℉)?
I'm trying to decide on what cast iron bread pan to get and in addition to other recommendations, I'm specifically trying to find out if anyone has either of these and if they stack. I have limited space in my kitchen so I would like to be able to store them as efficiently as possible. I also think I'd prefer one that's larger but it's hard to tell whether the measurements are the internal or external ones.
If anyone has any comments or recommendations about specific brands of cast iron bread pans I'd like those also.
I am looking for a standard length/width (9x5?) bread pan the is about 5 inches tall. I want to make sandwich loaves that don't have the typical "shoulders" loaves get from shallower pans from when the dough rises and tried to spread outward. I have accomplished this with foil as an experiment but would like to find a permanent solution. I have seen the pullman pans but for some reason they seem inordinately expensive and may not be tall enough-I don't want to use the lid.
So, where can I get such pans? I have checked many sites on the internet but not found any yet.
I've read a few references to baking the NYT no knead bread in bread tins, and also to starting the bake from a cold oven. Would the rather enclosed shape of a traditional loaf pan work this way? I'd love to save some hot oven time, and a more sandwich friendly shape would be welcome at times.
