Bread Pan (Stoneware): We believe that stoneware aids in the uniform baking process of breads. The only disadvantage of a stoneware, such as this bread pan, is that bread can occasionally stick, as it does in metal pans; but stoneware should not be oiled to prevent sticking so we dust the pan with a little flour to prevent sticking.
More About Bread Pan (Stoneware):
To keep bread from sticking, we use either a coating on the bread dough, or dust the stoneware with cornmeal or flour. This can be seen in the above photo. We do not wash stoneware, but scrape off any stuck on ingredients. When removing the bread pan from the oven we let it cool slightly on a wire rack before removing the bread from the pan, which might require a little nudging by running a flat table knife or spatula around the edges and slightly lifting the bread from the pan in several places to release it so that the bread will fall out when the pan is inverted.
Some background information:
Over the years we have found that a surprising number of people really don’t know how to cook. So, by including a list of cooking utensils and equipment that we use in preparing each recipe. This helps other people plan what they will need to prepare that specific recipe. Additionally, but including a description and photo of each utensil, it also helps beginners know something more about each cooking utensil or piece of equipment. This also helps people build a kitchen inventory of things they will need to prepare almost any meal. And, if anyone needs anything else, all they have to do is ask. We will try to find what they need and post it here with the other things.
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