February 15, 2021 - 7:19pm
Placing loaf pans on a baking steel?
Hi,
I would like to try a baking steel. We usually enjoy a bonus pizza on the days we make a batch of dough and bake basic bread loaves in our household kitchen.
I am wondering about the effect of placing the thin wall bread pans on the baking steel.
We have several of these pans: Vollrath 72060
Our oven has shelves that are clumsy and the idea of rotating or shuffling them while the oven is hot does not seem like a good solution, so I am thinking about using the baking steel as a semi permanent resident in the oven.
What do you think?
Thank you!
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It's actually great, if you're baking larger amounts of dough. I usually bake 4 rye pan loafs at a time (that's almost 9 pounds of dough) and the steel stores enough heat that the oven temp doesn't drop too much. If you're only baking one loaf at a time, you might want to lower the pre-heating temp a bit and maybe raise it later.
The loaf pans do scratch the seasoning though. The steel is so smooth that it's very easy to strip the seasoning off it. I have a baking steel and a cast iron griddle of the same size. I've actually started using the steel for pizza only and bake everything else on the griddle, which seems to hold up better.
Thank you for the reply. This seems encouraging.
I have a round cast iron Pizza disc, which seemed too small compared to the larger rectangular steel I have considered buying.
I can probably fit two loaf pans on it to try this and experience the results.
Thank you.
I leave my baking steel in the oven all the time. When I’ve baked pan loaves of bread I place them in the pan directly on the baking steel. The oven spring seems to be great by doing this.
Benny
Thanks for the info.
I am looking forward to trying a steel.
Sheet pan, loaf pan, or any pan at all. Please don't try and put bread directly on the steel! Learn from my mistake. This was cooked directly on the steel. Preheat to 400F lower to 375 at bake start. 40 minutes in total.
Hi,
Thanks for offering a suggestion.
Unfortunately, I don't understand what you are trying to convey. Can you clarify?
I love the idea of stainless steel. I started to change over my cookware to S/S. Then last week a backslid and got me an anodized aluminum non-stick cookware set! Yes, Vivian, I am a very fickle man!
Nice looking pan.
I use the stainless Revere Ware cook set my Mom received as a wedding gift in 1947, which was handed down to me when I left the nest. I take comfort in the familiarity.
I've put loaf pans, Pyrex bake dishes, quiche pans, half loaf sheets, roasting pans and everything came out fine. the only time I take the steel out is for baking cookies as I have two trays going in at the same time and want them to bake evenly. Since it is a single oven and the steel is in the middle it also comes out for Thanksgiving when the Turkey needs to go on the bottom.
Thank you for the info.