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What I do these days is line a rimless cookie sheet with parchment
Joined: Feb 14, 2006
Posted to Thread #18094 at 11:51 am 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.
Other messages in this thread:
- 18094. Week 1 of yeast breadmaking - not quite a success - what should I do differently? - Music City Missy - 3:14pm on 04/20/10 (5)
- I use a pizza stone when I make focaccia - CathyZ from Kauai - 3:57pm on 04/20/10
- What I do these days is line a rimless cookie sheet with parchment - desertjean - 11:51am on 04/22/10
- I usually bake mine for 5 minutes without any topping. Then, - BobbiJoAZ - 2:45pm on 04/22/10
- Did you bring your focaccia back to room temperature before you put it in the oven? - EvaN - 7:36am on 04/24/10
- I think I'd combine parchment with the baking stone...for transfer ease! [NT] - Glennis_NoCA - 3:05pm on 05/01/10