The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Parchment Paper

old baker's picture
old baker

Parchment Paper

I recently picked up a roll of ReynoldsKitchen parchment paper.  I see a couple of big improvements over the paper I previously used.

The Reynolds paper has a 1" grid on it, making for more accurate trimming.  But more important is that it lies flat when the inside curve is facing down.  No need to weight the corners of a sheet.  Big improvement!  And I've one sheet three times with no apparent degradation.

WatertownNewbie's picture
WatertownNewbie

I use the same paper (although not more than once per sheet).  In general my baking temperature is 450-475F on a baking stone, and I find that the paper will get a nice dark brown, but it has never burned.  The grid marks do make trimming easier, but I still roll it against itself to get it to lie flat.  The paper definitely crumbles in pieces (except for the part that was under the loaf) after a bake.

old baker's picture
old baker

I also bake around 475 on a stone.  I cover the loaves with a disposable aluminum and any part of the paper that isn't covered by the pan turns light brown.  But I've not experienced any crumbling although it does wrinkle a bit.  But I can use it multiple times.

Bart Tichelman's picture
Bart Tichelman

I use the Kirkland parchment from Costco. No grids on the paper, but much cheaper than the name brands, and I get 4 - 6 bakes on either the baking stone or the cast iron dutch oven.

BobBoule's picture
BobBoule

Is the new stuff less prone to burning than the old parchment paper? I've managed to burn the corners every time I use it (at 450º F).

old baker's picture
old baker

I've never any paper burning.  Some have turned browner than others and crumbled more, but never any ignition.  The main advantage to the ReynoldsKitchen paper that I see is it's ability to be unrolled and then lie flat.  That makes it a lot easier to use.