Mary Hunt wrote:
>I got two clay bread pans at a rummage sale. Thought they would be a
>good idea. Okay, how do you bake with them? So far I have had raging
>failures!
Mary: I've been using two clay pans for over a decade. Each holds about a
1 pound loaf. I was putting them in a cold oven, then adding about 10
minutes to baking times, but have been preheating the oven lately. No
problems; the clay pans tend to give a good crust. (Although it's
been a long time since I used anything else, so really can't compare,
except with pans baked on tiles, which have even more crust.) What's
happening with your experiments? What are the raging failures? What size
are the pans?
cheers--
Alan Woods