The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Silpain (not silpat) baking mat

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kanin's picture
kanin

Silpain (not silpat) baking mat

Hi guys. In looking for an alternative to parchment paper, I came across this version of silpat designed specifically for bread:

Silpain:

http://www.demarle.com/en/catalogue/8.html

Has anyone used this? It would be nice if I never had to worry about having parchment in stock all the time.

kazpuff's picture
kazpuff

I have used my silpain many times and it works great. It is made of silicone like the silpat, but helps the bottom crust of breads crisp/brown better because it is ventilated to allow for air circulation and it is dark colored.

kanin's picture
kanin

Hey Kaz,

Is it thinner than a regular silpat? I'm wondering how well it would work on a baking stone. Thinner would probably be better.

 

 

http://www.applepiepatispate.com

kazpuff's picture
kazpuff

It is pretty much the same thickness as a silpat. I haven't tried it directly on my stone. I use the half sheet pan sized silpain in a half sheet pan, and put that on the preheated stone.