The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spring-form pan

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AnnaInMD's picture
AnnaInMD

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 !

Paddyscake's picture
Paddyscake

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

AnnaInMD's picture
AnnaInMD

I get so intimidated by all the specialty methods of making the just perfect artisan bread and never heard a mere springform mentioned, grin....

Yerffej's picture
Yerffej

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

Russ's picture
Russ

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.

Pjacobs's picture
Pjacobs

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

bwaddle's picture
bwaddle

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.


 

AnnaInMD's picture
AnnaInMD

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.


 

AnnaInMD's picture
AnnaInMD


My first attempt with the springform came out great, I had used parchment, next time I will try just the oil.


 

Paddyscake's picture
Paddyscake

What type of bread did you make? It looks like it would make great sandwiches!


Betty

AnnaInMD's picture
AnnaInMD

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 :)