Tried baking a loaf of einkorn in a bread machine, and it didn’t come out as well as I’d hoped - although it was edible.
Decided to go the traditional route, and have been pouring over recipies and U tube tutorials to get the hang of basic baking, but the only bread pan I could find is out in the garage full of greasy car parts, nuts, bolts, and tools. Don’t think so!
Don’t want to pay $99 + shipping for one of those covered stonewear clouches (?) and can’t find a cast iron or ceramic pan in stock anywhere, so went shopping and found pans at 3 places; our local grocery store, the Wal Mart, and a commercial food services distributor.
Not knowing which might be best, I bought 3 of them.
One is a pyrex - like glass one, kind of short and squat.
The one the food service place had is folded up out of sheet stainless steel, and is good and rugged.
The War Mart one is a “non stick” steel one, something like teflon - which I’m not thrilled with but as long as I don’t dig around in it with sharp steel it ought to be OK.
In all the tutorials I have yet to see anyone baking in one of these traditional bread pans “like Grandma used” back in the day - but it’s what I’ve got and that’s what I intend to use.
Do you pre heat these like you do the earthenware rigs, or just plop the dough in 'em and pop 'em in the oven?
Do you bake at 500° or will that burn the bread in one of these sheet metal pans?
My Wife says that her Mother used to proof her bread in the same pan she baked it in - never heard of a “proofing basket”. Why wouldn’t that work?
Since I’m too cheap to order a dough whisk - which I’d never heard of until coming to this site - I took a piece of steel wire from a yard sign stand and wound it around a piece of iron pipe.
Held the ends together with a piece of brass tubing, and if it works better than a wooden spoon I have a busted off black walnut piano leg I can turn a handle out of on my lathe.
Any other suggestions for baking with simple, basic traditional equipment?