Do you proof the loaves in this pan?
812711
Yes. We do the second rise (proof) in the pan and then pop it into the oven.
812712
I worried the first time I tried this that the dough would ooze through the holes, even a small amount of which would be a real problem- however, no problem with that at all. The pan also fits nicely on the seedling heating mat that I use for proofing dough in cool weather.
812713
Yes, same as in a regular bread pan. We do the first one in a big batch and then split it into appropriate size loaves and let it do the final rise in the Chicago metallic.
1313108
I'm not sure Janae. It's not something I have tried. The loaves rise quite a bit so I'm inclined to say I wouldn't think so.
2014491
Keep lid open during the first few minutes of operation to check that the dough has the correct amount of moisture. It should be tacky but not overly wet. The bread maker also does better with 1.5lb loaves, rather than the full size 2lb recipes. Use at least 1/2 fresh bread flour.
752528
If you have a bread machine it may not hold the whole recipe. I fix half a box at a time and use my bread machine and it doesn't fall apart.
1427472
I, too, wondered if this might happen. I baked one Angel Food cake since receiving the pan, the bottom and sides held sufficiently so that it cooled just fine. I am pleased with it, and cleanup was easy, too. I am planning to bake a chiffon cake for Thanksgiving.
1178186
To bake 2 regular loaves of batter you would need at least 2 of these pans.
1903336
No. If you clean this bake pan as per instructions it will continue to look like new. I love this pan, and intend to purchase another one. Food does not stick to it and it is easy to clean. I do not put it into a dish washer. I recommend that only you use the pan. I let my wife use it and she took a knife to cut her baked item into pieces. This left marks and scratches in my aluminum pan. Aluminum is soft metal and do not use another metal with this pan. Use a wooden or plastic utensil to remove baked food. Now I have a marked pan. I do not let anyone touch my pan. It is too expensive to ruin. But my pan bakes well with it's scratches. The food bakes better with this pan. You will love it. No. If you clean this bake pan as per instructions it will continue to look like new. I love this pan, and intend to purchase another one. Food does not stick to it and it is easy to clean. I do not put it into a dish washer. I recommend that only you use the pan. I let my wife use it and she took a knife to cut her baked item into pieces. This left marks and scratches in my aluminum pan. Aluminum is soft metal and do not use another metal with this pan. Use a wooden or plastic utensil to remove baked food. Now I have a marked pan. I do not let anyone touch my pan. It is too expensive to... » Read More No. If you clean this bake pan as per instructions it will continue to look like new. I love this pan, and intend to purchase another one. Food does not stick to it and it is easy to clean. I do not put it into a dish washer. I recommend that only you use the pan. I let my wife use it and she took a knife to cut her baked item into pieces. This left marks and scratches in my aluminum pan. Aluminum is soft metal and do not use another metal with this pan. Use a wooden or plastic utensil to remove baked food. Now I have a marked pan. I do not let anyone touch my pan. It is too expensive to ruin. But my pan bakes well with it's scratches. The food bakes better with this pan. You will love it. « Show Less
2153565
the second proofing can be done for 20 min in pan before baking. The first proofing needs to be done in a greased bowl for 1 1/2 - 2 hours.
1680276
i've baked bread twice in these pans. Each time I've used them, I've sprayed the pans with non-stick cooking spray and the bread did not stick.
754108
I bake my loaves in a 8 x 4 bread pan. There is definitely plenty of room for a larger loaf. I usually cut with the loaf on it's side. I really like it.
672631
Yes....I do both. No problems, just make sure you have enough water in the pan.
2033973
I have not, but you might be successful if you stuff the unused half of the pan with aluminum foil, as the dough will certainly spread to the area of least resistance! Of course, you would need to halve the dough recipe...
2098226
I haven't, but see no reason for not doing so. Based on the size, I'd use a little over 2lb (1kg) of dough. You'll likely need to increase the baking time a little. That implies you may need to lay some aluminum foil over the top for the last ten minutes or so, to avoid over-browning the crust.Unlike the previous poster, I see no benefit to using the lift-out trivet. The pan is coated and a little oil or shortening should make for easy removal of the loaf.
2047208
Hi, you don't have to but some customers have told us that they use Pam for Baking which has a little bit of flour in it and it works for them, however no you don't have to as long as you have seasoned the pan initially. Thank you.
2153562
I do final proofing in this pan using a parchment paper lining (which I leave in place while baking).
42750
Yes. There is an encapsulated aluminum disk on the bottom of these pans. Check out the pictures I posted. They may have a view that will help you see this better.
206107
No. You want the lots of heat and air to evenly circulate over the loaf. If you are making something gooey and it could drip, then I would put a cookie sheet on the shelf below the french bread pan.