Why middle higher than outside edges?I have been baking french sourdough on perferated pizza pan. Going to try this for more uniform shape.
1572911
Good day friend. I'm not exactly sure but my assumption would be that the dough will continue to rise and the higher center may be there to prevent the dough from sticking together. Just a thought. I like mine and it works very well.
1572912
The pan is higher to separate the doughs so they don't stick together i have done my breads and they both come perfect, individually, they do not stick, you do not have to put a non stick coating and they come out crunchy on the outside and soft in the inside of the bread. You may want to cook it less time since the heat is flowing through the bottom as long as the top of the bread has a nice golden color. Happy Baking.
1572913
to make sure the dough does not stick to the other loaf....when you try this pan, you might need to reduce your baking time. I was using a flat sheet covered w/ parchment paper before and I had to reduce my temp by 25 degrees and time by 5 min......
1547466
There is a groove around the edge of the base, as you described, the center is raised. Yes to pooling on the sides. Deglazing is a huge headache. I don't know if there are two versions of this pan or if some people don't understand how big a deal the pooling is (many people use the roasting pan on Thanksgiving only and never deglaze)...but the pan is NOT FLAT.
1872143
My old countertop was bull nosed and it worked as it should. My current countertop has flat sides and I'm not aware of the board moving. The lip grabs the counter to prevent movement while rolling dough away from you, and my body prevents the board sliding toward me when rolling dough the other way. I love this board!
576639
If my former answer wedding address the question, I'd suggest using two smaller pans and stacking them with one of the elevated racks included with the product. Those racks are also great for proofing bread.
995341
I used to put a piece of parchment paper on top of and to the sides of regular bread dough in a Pullman pan, because I did not want to coat the sliding top with butter and flour (I didn't want butter leaking to the bottom of my oven) but completely lining a bread pan with parchment paper on the bottom and the sides looks like an awful hassle to me. My bread books say indeed that the sourdough starter should not come into contact with metal - but I guess it's alright when you're in the dough phase, that you can bake in a metal pan.
228542
Sounds like you're just using too much dough. If you use a smaller amount of dough, it should also cook through more easily, but you may need to try a lower temperature and a longer bake time.
609730
I have not made sourdough with it, but I have made pizza dough that uses a poolish which is similar to a starter and have had no problems with pitting. I have the 14 inch whisk.
1002711
I have only used it to bake pizza and am very happy with the results. It hadn't occurred to me to use it for other food that would be best if turned over. I'll try using it that way.
31116
Dear Amazon Consumer,Thank you for your interest in the Cake Boss Bake ware.May I also suggest you use the middle shelf in the oven.Please keep in mind that each oven is different, though you adjusted the temperature, you may also need to adjust the length of time you allow to bake. Or perhaps lower the temperature another degrees. Thank you for allowing me to be of service to you.Kind Regards,Audrey Consumer Relations
245041
I found the 3" easier to get straight sides and not have big gaps in between the layers, because the cakes didn't "dome up" so high in the middle. (Does that make sense?) I guess I mean the tops were flatter. Any way I have both and the 3" seem to work better for me.
1732410
The very outside of the edges on these small bread pans by Nordic Ware are FLAT. THEY are Not rounded ( rolled edges). If they were any flatter, they would be a pretty sharp edge to hold onto (grab). I have not cut my fingers on the edge But I am careful when I handle them. I do like these pans and my breads pop out nicely as long as I coat them first. They clean up easily to. They are sturdy and have not warped, but for the price I paid and the fact they said commercial pans I would have thought they should of have been a little bit thicker. But I do believe they will hold up and serve me well for many many years to come. So 5 stars. The very outside of the edges on these small bread pans by Nordic Ware are FLAT. THEY are Not rounded ( rolled edges). If they were any flatter, they would be a pretty sharp edge to hold onto (grab). I have not cut my fingers on the edge But I am careful when I handle them. I do like these pans and my breads pop out nicely as long as I coat them first. They clean up easily to. They are sturdy and have not warped, but for the price I paid and the fact they said commercial pans I would have thought they should of have been a little bit thicker. But I do believe they will hold up and serve me... » Read More The very outside of the edges on these small bread pans by Nordic Ware are FLAT. THEY are Not rounded ( rolled edges). If they were any flatter, they would be a pretty sharp edge to hold onto (grab). I have not cut my fingers on the edge But I am careful when I handle them. I do like these pans and my breads pop out nicely as long as I coat them first. They clean up easily to. They are sturdy and have not warped, but for the price I paid and the fact they said commercial pans I would have thought they should of have been a little bit thicker. But I do believe they will hold up and serve me well for many many years to come. So 5 stars. « Show Less
900608
This pan is oversized so my crusts do not go over the sides but rather fit completely inside the pan. Hope this helps.
1720892
I have a recipe for 2 pretty good sized loaves of Sourdough and it holds the bowl quite easily. It really depends on the container you use to raise the dough - it is pretty large. I haven't had to clean it yet, and probably won't much as the dough doesn't touch any of the surfaces of the machine - just the container you use to raise it. Great product - ingenious design - worth the investment in my opinion!
2153563
I create my proof in a steel bowl, then continue creating the dough in the steel bowl. I have placed and covered the completed dough directly on the Chicago pan to rise, and it works just fine. Usually, though, I let it rise in the covered bowl, then knock it down and let it rise again in the Chicago pan.
1779744
I only know that this flour is typically used for the underside of a pizza dough...sprinkled on your breadboard before flattening your dough...it keeps the pizza from sticking and it adds in a more crunchy crust.
200563
Working surface out. That way the edges will curl down when it's in use and your dough will help press it flat.
609732
I love my whisk. I don't know how I baked without it. I doubt Sour Dough will harm the stainless steel... Mine seems pretty tough, showing no wear after heavy use. As for size... I have only used the 14" whisk, but I am a 6'1" bread baker. The 11" whisk may work better if you are more petite.