I always use a pizza stone because it retains heat and gives great results. I bake mostly boules, baguettes, ciabatta and batard breads. What types of bread do you intend to bake?
A lot of people prefer to make free form loaves as Hugo suggests. But if you want to use pans for your bread, I think that the proper steel bread tins such as they use in bakeries are the ones you should try to get. They are usually painted/coated black on the outside or if they aren't you should season them by repeatedly heating and coating with oil such as you would do for a wok.
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I always use a pizza stone because it retains heat and gives great results. I bake mostly boules, baguettes, ciabatta and batard breads. What types of bread do you intend to bake?
Hi LL,
A lot of people prefer to make free form loaves as Hugo suggests. But if you want to use pans for your bread, I think that the proper steel bread tins such as they use in bakeries are the ones you should try to get. They are usually painted/coated black on the outside or if they aren't you should season them by repeatedly heating and coating with oil such as you would do for a wok.
Good luck with your projects.
Farinam
Thank you both! I usually bake free form loaves but will try both methods.