Average Reviews:
(More customer reviews)When you bake bread using only a sourdough starter you get a dough that is more relaxed than dough made with commercial yeast, it wants to rise out as well as up. This pan is the best I have found for baking with sourdough because it not only supports the sides of the dough (so it rises up and not over the sides of the pan) but gives it a fabulous crust.
To prevent sticking you will have to *really* grease both the top and bottom the first several times you use it, also genrously sprinkle the the bottom with cornmeal. After the pan is seasoned a light greasing will do, and once it is *well* seasoned you often won't have to grease it at all. I always lightly sprinkle the bottom with cornmeal though.
One important thing to remember is that you can't wash this with soap, the stoneware will absob it and make your bread taste funny. Most of the time all you need to do is dust the cornmeal out, but every now and then (and if something sticks) you can soak it in plain hot water.
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This Superstone® French Bread Baker produces a traditional Italian loaf of bread with a very crispy crust and light crumb. 14.5"L x 5.18" W x 2.5"H
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