September 5, 2009 - 5:24am
Spring-form pan
Has anyone tried baking artisan bread in a spring-form?
A smaller spring form lined with parchment, also used for final fermentation ? Or would the metal bottom scorch the bread ?
Thanks all for any input !
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Hi Anna,
I don't see why it would be any different than using a loaf pan..You could use parchment, but why bother? Just treat it as you would a loaf pan with spritz of oil.
Betty
I get so intimidated by all the specialty methods of making the just perfect artisan bread and never heard a mere springform mentioned, grin....
I have used a springform pan for the final proofing of a babka. I lined the bottom of the pan with parchment paper and then greased the sides. When the loaf was ready to bake I removed it from the pan and slid it, still on the parchment, on to a baking sheet.
Jeff
I once did a variation of Floyd's Buttermilk cluster in a springform. I didn't use parchment, I oiled it with butter. It came out fine.
Thank you all. I will try the straight springform baking and also the idea of having it do its final rise in the ring and then transferring to stone in the oven.
My first attempt with the springform came out great, I had used parchment, next time I will try just the oil.
What type of bread did you make? It looks like it would make great sandwiches!
Betty
and added a tablespoon of crushed caraway seeds. I love that taste. And yes, thinly sliced it is wonderful with some roast beef, a good brie, or just unsalted butter :)