Baking pan that works for me

jas's picture
Hi All,

I still have not mastered the art of transferring from banneton to oven without my dough deflating.  To compensate, I purchased one of these, and then another because they're allowing me to just slash and put in the oven without any "flop":

They are non-stick, but have little holes that catch my wet dough, so I cover them with silicon mats to avoid the annoying clean-up.  Works a treat.  All of my bread photos were baked this way.

Hope this helps someone.


PS: I have no affiliation with the product or the shop.
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