10" x 5" tips?
Hello again All!
I recently had some trouble with sourdough stripping the non-stick coating off my non-stick pans. I lined most of the surface area with parchment, but the ends were uncoverd. When they came out, they were silver and the pans (ends) were bare. While I would love to know why that happend (I retarded them in the fridge overnight. did they just spend too much time in there?) I would really like tips on baking in 10 x 5 pans.
I went to the local hoity-toity gourmet appliace store with gift cards from christmas, with the intention of buying new bread pans. They only had the Chicago Metallic 10 x 5. So that is what I got. But i cannot find anything on cooking with them. I plan on scaling the recipe up my self, but what of cook time and temp? Will that be affected? Is there anything else I'm not thinking of? I'd love to hear from you all.