The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan in 5 and Baparoma

swtgran's picture

Artisan in 5 and Baparoma

I just took the most beautiful loaf of Italian Semolina bread out of the oven.  Rather than pouring water into a pan for steam and baking the loaf on a stone, I opted to give the Baparoma pan a try.  If it tastes as good as it looks I will be doing it this way from now on. 

For those of you that own the pan and have the recipes... as soon as I took the dough out and shaped it, I placed it on the flatter of the two top pans, with the recommended water in the bottom.  I waited about half and hour then I brushed the loaf with the cornstarch wash, sprinkled it with the sesame seeds, then slashed it, covered it, and put it into the cold oven.  Then I turned the oven up to 400 and set the timer for 30 min.  I then removed the cover and baked until a beautiful golden brown, about 10 min.  It also has nice oven spring. 

Just thought this might encourage others with these pans to make additional use of them.  Terry

Trishinomaha's picture

My husband and I love the Italian Semolina from Artisan in five minues...I also own a Baparoma set so next time I mix up some Italian I'll try it in our baparomas.