The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Parchment Paper - Temperature Limit?

colinwhipple's picture
colinwhipple

Parchment Paper - Temperature Limit?

I bought a roll of Wilton parchment paper. The packaging says the temperature limit is 400 degrees.

Some of the recipes I want to use it with call for temps up to 500 degrees. Can the parchment paper still be used? What can the adverse consequences be?

 

Colin

 

scott lynch's picture
scott lynch

I do not make extensive use of parchment for hearth breads, but I do use it for pastry.  I find that above 400 F rich doughs (croissants, etc) will scorch on the bottom.  At 500 F any corners that peek out from beneath the loaf will almost certainly turn dark brown, but if the dough is lean this may not mean anything for the bread.  When I use it for pastry, I often use 2 half sheet pans stacked to try to insulate a bit.

xabanga's picture
xabanga

I don't know about Wilton's parchment paper, but I use Reynolds' at 500 degree. The paper turns brown in color around the bread and gets a little brittle but it still does its job.

LisaPA's picture
LisaPA

I have a non-bleached parchment called Beyond Gourmet that I use with pizzas over 550 all the time. It doesn't have a temp range on the package. It will get black at the edge if I let a side hang over the baking stone, but the parchment beneath the food doesn't turn color. I haven't noticed any off flavors either.

Pizzette's picture
Pizzette

I use the Reynold's? that's sold at Wally World. Haven't even checked to see if there was a temp limit on the box actually. I bake my pizza at 550 all the time, does great. You do want to trim the edges to fit your pizza or bread loaf, otherwise the overhang turns brown/black and you can smell it scorching.

 Pizzette

SDbaker's picture
SDbaker

I use the pre-cut paper from King Arthur at tempt up to 500+     Will get browned at the edges, no problems noticed.  

(I will do a PSA and say, sadly, KA's pre-cut parchment although a great deal and seemingly convenient, comes rolled up like a Christmas paper roll in a tube!..very frustrating to unroll the whole thing, take a piece, re-roll etc.  Don't have the room to store it flat between two half sheetpans.  I provided feedback to KA, who is normally responsive, but only said they regret I am having trouble.  It would be usefull if it came in it's own cardboard holder).

SD Baker 

 

ehanner's picture
ehanner

When I first received my rolled up Parchment from KA, I too wished it was flat. But, I decided to leave it in the roll tube and store the tube in my bottom drawer in the kitchen storage area. When I need a sheet, I stick my finger in the tube and pull the inner most sheet from the coiled up sheets. It works great and they stay clean and convenient. Works for me.

As for parchment working in high heat. Parchment solves so many other dough transportation issues I don't mind a little scorching outside of the dough footprint.

Eric

colinwhipple's picture
colinwhipple

I just finished baking 3 baguettes on the parchment paper, on a baking stone, and they look good.  The high temperature was 500F.  The paper turned brown around the edges and turned brittle, but mostly stayed in one piece.

 Colin

 

Paddyscake's picture
Paddyscake

I use this all the time at 500 D. I slide it onto the hot stone and after 10 minutes pull the parchment out with no problems or scorching.

TheLoafer's picture
TheLoafer

I'm new. I realize that this is an old thread, but it's a perfect place for me to start. Based upon what has been written, I take it that it's safe to put a pizza on parchment paper and then onto a 500 degree stone. My question, however, goes a bit further on the safety issue, to wit: is it safe to cook on a stone that you're not entirely sure is food safe as long as there is parchment between the stone and the dough? I'm thinking in terms of glazed ceramic, travertine, saltillo, et al.

 

Thanks

drips's picture
drips

Parchment paper is semipermeable so it is possible that the moisture in the dough could get through the paper and interact with the stone in question. Whether that contaminated moisture would get back through the parchment seems to depend on the chemistry. A lean dough probably is not going to be too reactive but a really sour sourdough may be more so(?). Another consideration is if the non-food safe stones were releasing anything into the air when heated. I love to bake and hand out about 85% of what I make; I'd hate to think I'd be sharing funky stuff with loved ones.

See also:

http://www.thefreshloaf.com/node/6366/travertine-safe-baking-stone

http://www.thefreshloaf.com/node/507