November 8, 2009 - 9:42am
Stainless Steel Couche HELP
Hi!
I am a Newbie when baking artisan baguettes. Next month, my wife and I are going to a weekend course (Intro to Baguettes for Home Bakers) at Suas' SFBI and are really excited.
We need help in deciding whether or not to get a professionally assembled couch for $$$ or to build one ourselves. We presently have a Fermament baking stone that's about 12' x 16 1/2". My concern is that the typical large 'Insert Pans' extend about 1" plus on each end.
Question: Will the steam stay in the inverted Insert Pan sufficiently well to get the job done? Or will the steam leak out?
Any and all suggestions will be greatly appreciate.
Neil C in Denver, CO