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What I do these days is line a rimless cookie sheet with parchment

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Joined: Feb 14, 2006


Posted to Thread #18094 at 3:51 pm on Apr 22, 2010

(or a peel or even an upside down pizza pan). The parchment should be very lightly oiled and sprinkled with cornmeal. I do all the shaping and final rise on it. When I pop it in the oven, I slide the parchment off the pan, right onto the oven rack. I get a nice crust this way. Just use the pan (or peel) and slide it under the parchment to bring it out of the oven and then slide the bread still on the parchment onto your cooling surface.

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