I have embarked on a mission to bake bread in several different varieties. Can someone suggest the right size loaf pans to use? I am really tired of using the old standard 9 X 5 pan.
Check out anything that can be baked in-metal jello molds,corning casseroles,hot table serving pans-anything. A lot cheaper than buying any s[ecialty pans.
Bake some pan-less hearth style breads directly on a baking stone or on some tiles. Boules, baguettes, epis, ficelles, tabards, ciabatta, pretzels, bagels, can all be baked entirely sans pans, or on sheet pans.