Spring-form pan

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 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.

Ann,

First, greetings from Central Illinois. Secondly, I would bake the bread in the pan for 20 minutes and then remove it and bake it directly on the oven rack. I have never burned a loaf using this method, but I have burned bread when I left it on the baking sheet.

Phil

For the final rise, I have used just the springform rim, sprayed with cooking oil, directly on the parchment paper instead of on the metal bottom. I remove the rim and place the dough in the baker or on a stone.

I'm going to try leaving the rim on for 20 minutes as Phil suggests.