The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Paper pans and focaccia

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Edthebread's picture
Edthebread

Paper pans and focaccia

Hi everyone

I plan to do some bread baking for early Christmas gifts this year for teachers etc., and I had the idea of baking my focaccia (Peter Reinhart Pain a l'acienne recipe) in one of the decorative paper pans from King Arthur Flour.  However I am concerned about the sticky dough adhering to the paper, so the recipients could not get the bread out.  Imagine the frustration on being given a beautiful loaf of fragrant focaccia, only to find you cannot get it out of the paper!  As the focaccia is cooked on a high heat (I use 450F), I am concerned about these paper tins becoming charred.

Has anyone tried baking something similar in paper pans?

Thanks 

KMIAA's picture
KMIAA

But you can call King Arthur and explain to them and they will advise you according to your recipe.  Hope this info is helpful

AnnaInMD's picture
AnnaInMD

and the instructions say that they are ok up to 400 degrees.   The King Arthur ones might be different.

Also, those paper ones aren't exactly inexpensive. Wonder if a disposable aluminum pan might be better ?

kmrice's picture
kmrice

You need to remove the focaccia from the pan immediately after baking and cool it on a rack or the bottom will be soggy. At that point, you can just wrap it in freezer paper (which has silcone which will keep the oil from soaking through) and whatever holiday paper you wish.  So, you can use any pan.

Karl