The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

need a recommendation

flourgirl51's picture
flourgirl51

need a recommendation

I need to find some sort of  oven proof bakers' twine that I can use to tie two halves of a crimped pan together. Any suggestions?

Mini Oven's picture
Mini Oven

or metal clips or wire.  If you have lips on the pans, how about several  small vice grips, they can clamp on and release easily and won't expand?    need a picture?

Crimped?   

 

Doc.Dough's picture
Doc.Dough

I looked to see what I have that I might consider using and found bare copper wire (16, 18, or 20 gauge), alloy (not galvanized) steel wire (16 or 18 gauge), and stainless steel safety wire (24 gauge) as well as some linen twine and cotton string.

None of them will poison you.

The safety wire is perhaps my choice, but the copper should be almost as good.

The alloy steel wire will quickly rust which only makes it a bit messy to deal with but I suspect that a coating of vegetable oil would suppress the rust.

I like Mini's safety pin - it is about 18 gauge and might be snapped shut to keep it in place.

 

flourgirl51's picture
flourgirl51

There is no  place for a safety pin. I used some paperclips hooked together but the lid still raised up a bit. I will try to find some sort of wire. It won't come into contact with the bread so I imagine most wire would do. I just thought that some sort of twine would be easier to remove.

 

Mini Oven's picture
Mini Oven

isand66's picture
isand66

You can who cooking twine that is used to tie roasts.  I have used this many times.  You can find online very easily.

  Good luck.

flourgirl51's picture
flourgirl51

Thank you!