I've done a search on perforated pizza pans, and since I can't seem to find the dates of the postings, I'm not sure how long ago this topic has been discussed.

In any event, is there any advice on perforated pizza pans for fresh dough?  Instawares has a large variety, but I don't know what would work best.

I've read enough to understand that perforated pans with large holes work well with frozen dough. I've also seen complaints about not being to use cornmeal to avoid stickiness.

Yes, I actually have a very large square stone that is the length and width of my oven, but I find that not only is the stone super-heavy to remove when I don't bake bread or pizzas  - I can't find a decent place to "store" it in or around my kitchen!

I've read "American Pie" and I know that stone is de riguerer.

Personally, I like a thin pizza crust.

Thanks,

Diane

Hi,

Has anyone here seen long narrow pullman pans of the sort that produce 2" x 2" by about 12" (or longer) loaves available anywhere?  You see loaves like this for european rye breads at the store, so I know somebody makes them!  I just can't seem to find them online anywhere...

Thanks,

Brian

I'm having a heck of a time locating what seems to be a fairly standard size deli size loaf pan and would appreciate a solid pointer or two,  My goal is to produce loafs that compare in size to commercially available deli loafs.

Has anyone tried this loaf pan suggested for yeast breads ?

http://www.csnstores.com/Anolon-54715-ANN1376.html

anna

Hi,

I'm a total newb trying to buy a stainless steel baking pan for my wife.  She needs a very specicfic size (10x12) that will fit in our convection oven, and I'm wondering if a commercial steam pan like the one in the link below will work OK for general baking.  It's 24 guage SS and is 10 x 12 x 2.5.  Will this work OK, or do you have any other suggestions?  Thanks!

http://www.katom.com/158-88122.html

Cheers! - nojiri

I had three very ripe bananas to use up so I was looking around for a banana bread recipe that did not call for a lot of sugar or butter. I found an amazing looking recipe on King Arthur Flour's website for Banana Pina Colada Muffins (http://www.kingarthurflour.com/recipes/banana-pia-colada-muffins-recipe). These muffins were beautiful; banana batter studded with dried pineapple chunks, topped off with a delightful shredded coconut crown. My only problem was I didn't have any butter so I kept searching until I found a recipe for Island Banana Bread on Vegetarian Times website (http://www.vegetariantimes.com/recipes/9044?section=). This one is vegan but I decided to alter it to suit my tastes. The following recipe is a fusion of the two differen recipes into my own very own Island Banana Bread:

Ingredients

2 c. White Whole Wheat Flour

1/4 c. Soy Flour

2 tbsp. Dried Buttermilk Powder

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Sea Salt

1/4 tsp. Nutmeg

1 c. Diced Dried Pineapple (or other dried fruit: dates, apricots, etc.)

1/2 c. Raisin Puree (or prune puree)

1 1/2 c. Mashed Ripe Bananas

1/2 c. Packed Brown Sugar

2 Eggs

1 tsp. Rum

3/4 c. Orange Juice

1/3 c. Shredded Coconut

I was talking with someone regarding the dimpled loaf pans and they don't like them because of the aluminum.  They only used stainless steel.

What are your thoughts about the metal for bread pans and what pans do you think are best?

Thanks for any input.

Angelia

Hiya!  

I'm the newbie baker who recently asked some questions about possibilities for how I might be able to create any sort of bread on a Coleman stove while camping (seven whole months without my oven! and we leave in 12 days!  eep!) - I received so many wonderful responses and have already found some excellent options; number one, I'm currently absolutely addicted to incredible Sylvia's Irish Soda bread (everybody try it!), while mantou steam buns are delicious, and the Fresh Loaf pita recipe has been immensely super, too, 'specially with joghurt.  I have another question...

In my searches I've read a few scattered blogs and instructions which state that it's possible to make some types of quick breads, even simple cakes or brownies, by pouring the batter into a saucepan/pan/pot (?), covering it, and baking it on the stovetop.  But nothing has been specific, and I'm not even sure if it's true or not!  Neither, apparently, are my cookbooks.  

Anybody have any insight on the matter?  Is it feasible?  If so, what types of breads might work?  I've got a neato brownie recipe I'd sure enjoy.  And how long should I cook it?  At what heat level?  I would think it would be low?  What perils should I look out for?  

Any ideas?  I'd be so grateful... but blessings to everybody at the Fresh Loaf!  

Erzsebet

Today I moved my water pan from the middle of the lower rack to directly above one of the gas heat entrances on the side.  Instead of the pan just putting off some steam it came near a rolling boil for the duration of my bake.  I had steam alright! :)  My loaf seemed to cook quicker too.  Is this normal?  It did achieve a nice color though a little dark on one side(I shoulda rotated it about 15 minutes in).  Looking forward to cutting into this tomorrow after it sits for a day.

somegeek

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.

Thanks!

clazar123