Paper pans and focaccia
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?