Sheet pan versus Cookie Sheet?
I had been using a pizza stone, but after I read several blogs (Susan, dmsnyder) getting great results with baking on a sheet pan with parchment, I decided to bake my bread last night on a sheet pan. I only had cookie sheets, and so I used one of them. To steam, I coverd with a steel bowl.
About a minute after I put in the pan and covered it with the bowl, I heard a popping sound, and when I looked, the pan looked like it had bent slightly .. the sides looked like they were pointing up, whereas the portion with the bread in the center was still touching the rack. Also, the bowl didn't look completely flat. No damage, so I left it as is and finished the bake. The crust wasn't as crunchy as I expected, but pretty good results overall.
I left the pan in the oven, but this morning, everything looks hunky dory and th pan looks flat.
- Should I get something thicker, advertised as a "sheet pan"?
- Anyone have any similar issues? I would prefer not to waste the time and energy to heat up the pizza stone if I don't need to. Thanks in advance!