help solve my loaf-pan mystery
I've been baking my sandwich breads in stoneware loaf pans. I have two pans of the same size, one made by Le Creuset and the other branded by Paula Deen.
The Le Creuset one is twice the price of the other.
Every time I bake, no matter the recipe, the bread in the Le Creuset pan rises almost twice as much as the other.
I just posted pictures of my latest attempts at Flour Girl, along with a pretty yummy Sourdough Whole-Wheat recipe from Clayton.
Can any of you bread detectives tell me why this might be happening?
What pans do you recommend for sandwich loaves?
Thanks ... and Happy Baking!