Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 Faye, Did you raise your bread in the baparoma pan? Where did you purchase your pan. I cannot find one in San Diego. Perhaps on the web?? I am definitely interested in having crusty bread again. Thanks, Shirley in San DiegoFaye & Pete Gannon wrote: Have any of you that make your own bread ever tried a covered bread pan? I recently found out about a French bread pan called a Baparoma thru another group I am on. It has a perforated tray that sits on a base where you put a little water, and it has a cover (also with a few holes). I couldn't resist getting one to try with making GF bread - and I am so pleased! I made a Dill and Onion loaf today that turned out so perfect - even had a crusty top on it and the inside looked so much like "real" bread. It looks like artisan bread! I wish I had a camera to send a photo for you to see! And both Pete and I agree it is delicious! I was just on another bakers site and noticed that there are clay bread pans from Italy that have covers also. I'm thinking that you could "invent" your own pans by combining pieces you have to get the same effect. Or maybe if you have the clay steamers used for veggies, etc. Just thought I would mention it as I am totally hooked. Fayze, Dalton, GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 Faye, Did you raise your bread in the baparoma pan? Where did you purchase your pan. I cannot find one in San Diego. Perhaps on the web?? I am definitely interested in having crusty bread again. Thanks, Shirley in San DiegoFaye & Pete Gannon wrote: Have any of you that make your own bread ever tried a covered bread pan? I recently found out about a French bread pan called a Baparoma thru another group I am on. It has a perforated tray that sits on a base where you put a little water, and it has a cover (also with a few holes). I couldn't resist getting one to try with making GF bread - and I am so pleased! I made a Dill and Onion loaf today that turned out so perfect - even had a crusty top on it and the inside looked so much like "real" bread. It looks like artisan bread! I wish I had a camera to send a photo for you to see! And both Pete and I agree it is delicious! I was just on another bakers site and noticed that there are clay bread pans from Italy that have covers also. I'm thinking that you could "invent" your own pans by combining pieces you have to get the same effect. Or maybe if you have the clay steamers used for veggies, etc. Just thought I would mention it as I am totally hooked. Fayze, Dalton, GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 Shirley, Yes - the bread rises in the pan and you bake in it. I got mine on e-bay. Faye Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 Shirley, Yes - the bread rises in the pan and you bake in it. I got mine on e-bay. Faye Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2004 Report Share Posted September 11, 2004 I don't know how I would use such a pan as my bread dough is the consistency of thick cake batter. It would fall right through the perforated holes! Perhaps you could share your recipe and methods of using this type of bread pan? Cheryl in Colorado Faye & Pete Gannon wrote: Have any of you that make your own bread ever tried a covered bread pan? I recently found out about a French bread pan called a Baparoma thru another group I am on. It has a perforated tray that sits on a base where you put a little water, and it has a cover (also with a few holes). I couldn't resist getting one to try with making GF bread - and I am so pleased! I made a Dill and Onion loaf today that turned out so perfect - even had a crusty top on it and the inside looked so much like "real" bread. It looks like artisan bread! I wish I had a camera to send a photo for you to see! And both Pete and I agree it is delicious! I was just on another bakers site and noticed that there are clay bread pans from Italy that have covers also. I'm thinking that you could "invent" your own pans by combining pieces you have to get the same effect. Or maybe if you have the clay steamers used for veggies, etc. Just thought I would mention it as I am totally hooked. Fayze, Dalton, GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2004 Report Share Posted September 12, 2004 Cheryl, The recipe I used came with the bread pan. I substituted GF flour, including Glutenfree Pantry sandwich bread mix, sorghum, amaranth, and teff flours. It was a little thin at first, but I kept adding the sandwich bread mix until it was a consistency that I could work with - still thinner than normal bread dough. I used my mixer to knead the dough for 8 minutes and then oiled my hands to work the dough onto the pan. I let it rise for 1 hr, and then baked it. It was the best loaf of bread I have made so far. Faye Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.