The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Silpain (not silpat) baking mat

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.