Thanks Shannon that's interesting. First time I hear about this. I'm
wondering in which cases it can be useful?
Sisi
----- Original Message -----
From: "Shannon Wells" <[email protected]>
To: <[email protected]>
Sent: Thursday, April 05, 2012 9:53 PM
Subject: Re: [CnD] bread making problem
An air bake pan is one that has a double layer on the bottom. You can feel
the holes in the bottom where air can come between the two. It basically
puts air between the bottom of the pan where your food sits and the part
that touches the oven rack.
Shannon Wells
On Apr 5, 2012, at 2:49 PM, Sisi Ben-Simon wrote:
Hi, what is an air baked pan?
thanks
sisi
----- Original Message ----- From: "Shannon Wells"
<[email protected]>
To: <[email protected]>
Sent: Thursday, April 05, 2012 7:23 PM
Subject: Re: [CnD] bread making problem
Patty, one thing to be careful of is to make sure your rack is in the
middle of the oven. Another thing you can do is try baking for a shorter
time, maybe a minute or 2. Sometimes using an air bake pan helps. You
could also try lowering the temperature of the oven and adding a minute
or 2 to the baking time. Sorry I can't be more help than that. Maybe
someone else has a better idea.
Shannon Wells
On Apr 5, 2012, at 10:16 AM, Patty wrote:
I have a question for the list. I have started experimenting with
different breads and bread recipes. My bread bakes in the oven, and it
comes out beautifully except for the bottm. The bottom is always too
done and sometimes it gets a little burnt. I really hate and am
wondering if anyone knows a way to prevent the bottom from cooking too
much. Maybe some suggestions on different pans would be helpful. I
form the bread, and use just a jelly roll pan to place the bread on.
Any help would be appreciated.
Patty
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