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Stoneware Bread Pans

Roda

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Roda Rising Star
Roda
Posted

Just recently, I have been "brave" enough to try making gluten free bread. My desire stems from the fact that I have failed to finde a mix or premade bread that tastes good. I have had some disappointments, but my last flop has turned into a good possibility. I was attempting to make chibatta bread and let it rise on a cookie sheet like the directions said. It did rise, but when I put it in the oven to bake it went flat as a fritter. Two things I believe were the problem: first gluten free breads need a support to rise (a pan) ha ha and the second that sourdough breads tend to flatten out also. I really liked the texture and taste of the bread but it was useless to make sandwiches out of. I dried it out and made breadcrumbs. Now to my question. Has anyone had any luck with sourdough artisan type breads baking them in a stoneware pan? I am thinking this will give me the desired crust I am searching for. Any advice would be helpful. Thanks!

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munkee41182 Explorer
munkee41182
Posted

Well, I don't make my own bread, but any baked goods (from cookies to pizza) I bake on stoneware and absolutely love the way it comes out. GL!

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