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