Has anyone ever baked bread in a stainless steel pan? If so, what adjustments need to be made. If not, is there a reason why you shouldn't use stainless steel? Hope someone can answer this question.
stainless steel mixing bowls. I just spray the bowl with non-stick cooking spray (usually olive oil) before placing the boule in the bowl for the final rise. After rising and baking in the bowl, the finished bread falls out easily.
Thanks for the input. I think I'll try the stainless steel pans. I was going to try and fit some parchment paper in the pans, but will opt for the olive oil. I think I'll take the bread out of the pans after steaming and finish on the stone to finish baking. Thanks for the input..