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.
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...
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.
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.
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'm looking for a good pizza pan for deep dish. I'm not sure about size so let me know anything. I've tried to find a cast iron for their wonderful radiance of heat but those do not seem to be available. The next best guess I have is one of the heavy 16-gauge alluminum pans. Let me know what has worked for you, brands, and places to buy from. Thank you very much!