Does this work well with crusty/hard shell breads like baguettes?
1714673
This knife is great for crusty breads! I make my own bread and this works magnificently.
1714674
Yes, we use it for crusty bread as well as soft sandwich loaves and it is really awesome for both. Better than my expensive wedding gift knives
1714675
I was skeptical of the quality for the money. We make our own bread and prefer crusty and hearty breads. This knife has worked well for five months now. You can slice bread very thin with little effort. Hope this helps
753785
Should work fine. I have cooked lots of yeast bread and it neither rusts nor sticks.
1422095
Some people like a crispy crust like on French bread, allowing air flow keeps the bread crispy. But if you don't want the hard/crispy crust just use a bag much easier than this contraption.
393238
Have not tried it and am not sure how it would work.Gluten formation odds the hallmark of bread making. I would consult King Arthur website.
2009462
It'll work with anything, as long as you don't over-fill :). I make them with lunchmeat and cheese all the time. They're awesome! The only time I have trouble keeping them together is when I'm not using fresh bread. Harder breads break open!
1513786
It works great for me. I make artisan bread several times a week and that is exactly what I use it for.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
1663567
That all depends upon your recipe. This is a proofing basket, and it does a good job of it. Once you go from this to the oven, though, it has nothing to do with the basket. If you are still looking for recipes, you can try Tartine bread. It has some good ones. If you find that the crust is too crunchy, just put the bread in a gallon size ziplock bag, or wrap it in saran wrap, after it's cooled a bit and the moisture from the bread will soften the crust.
302029
I only use this for gluten free bread and it works well. In the past I did have to adjust the amount of liquids used because the loaf sank in the middle. The directions tell you how to adjust ingredients if the loaf is misshaped.
1785081
Any oil you prefer. Just do it while the bread is hot so it can soak the oil into the crust and it will not an oily surface. Shortening also works.
2024339
Most definitely. It's an excellent product that's perfect for rolling out dough, etc. Love it!
173705
The perforation is very very tiny, like pin pricks. This helps air enter into the baguette while baking, and you achieve the traditional "bumpy" crust underneath a baguette. I've never had a problem with bread getting stuck in the texture. It slides right off the pan once the bread is fully baked. I hope this helps! :)
1720888
The dough never really touches the unit so cleaning it has not been an issue so far. I have no trouble getting 2 loaf pans in it. I also have a large glass bowl I use for the initial rise and that fits in it as well. I love it! Our humidity levels in Montana can be lower than Phoenix, AZ at times and this has REALLY made the difference in my bread - no matter what. I highly recommend this unit.
413553
Yes your recipe will work, but remember that is a removeable bottom so the recipe cannot be liquid intense. Needs to have a crust of some type or will leak
2178745
Absolutely. I bake bread with this often. I recommend that you place your bread pan on a trivet to help get heat/light onto the bottom of the pan. Just like in your oven at home, you want the bread off the oven floor (on a rack) so that the heat will be even
817674
I have ground almonds to make a pastry crust. It didn't come out super fine but was adequate for my purpose. I think I'd depend on how fine you need it.
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)