Double wall baking pans
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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℉)?
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