The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

double wall

gary.turner's picture

Double wall baking pans

October 1, 2010 - 9:08pm -- gary.turner

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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