I like your straightforward and uncomplicated way you do sourdough, Ron. More folks who think sourdough is too complicated should be watching your channel, maybe they wouldn't find it so daunting. I guess those banneton loaves were too long to fit in your Lodge dutch ovens. Man, they look super nice after popping out of those loaf pans! Really professional looking- which you are by the way! These Camp Chef pans look heaver and better shape than the Lodge cast iron pans. Leather welding gloves are a good alternative to knitted baking gloves, are not much more, and protect your wrists and forearms as well. Some have double thickness.
I bought cast iron bread pans and followed your extremely clear instructions step by step and made some of the best bread I have ever made! You are a great teacher. Thanks for sharing your know how and experience with us.
Ron, I really enjoy your videos. They have a no-nonsense, to the point quality. I think it’s due to using a voice over. I’m still dabbling getting back into sourdough. This was inspiring. I have 2 questions: what kind of flour did you use to flour your bannetons? I agree about the oven gloves. Can you provide a link? Thanks.
I use whatever flour I'm baking with to flour the bannetons. I've used some rice flour in the past, but don't like the appearance it leaves on the bread. I've purchased gloves from several different places, amazon and breadtopia.com are a few. Thanks for watching the video.
For a number of reasons, I want to bake my sourdough in loaf pans. Yours is the only method I've found that doesn't alter the recipe. I will definitely be using this❤ I really enjoy watching your videos. They are straightforward, informative and easy to understand. I particularly like the calm presentation, you are very easy to listen to. Thank you.
I use the exact same pants to make my sourdough sandwich loaf and put one on top of the other just like you did. I never considered trying to make a regular sourdough loaf in these pans. I will have to try that.
Thank you, but you have to be careful using the wooden spoon handle. It's an up and down motion. If you try to drag the handle across and through the dough, the handle could very easily break. Thanks for watching the video.
Mine is now in the fridge. The video is so good plain speaking for this older person. Can’t wait to bake it in the morning. I halved the recipe as I only had two pans
Haa haa! I was fishing thru my kitchen items looking for something to cover my stoneware loaf pan and never thought of using the second pan as a lid! Thanks for sharing your success! My starter id only 6 days old and nit really ready for bread yet, but it’s fun watching others make theirs! ❤😊
For me, the inverted bread pan works perfectly as a lid. Of course your starter will mature more and more with time, but I would start baking bread with it after 7-10 days. Thanks for watching my videos.
@@rontressler647 Thanks for the encouragement Ron! I’m making pancakes from the discard. The starter is bubbly, but no rise and no fall. Just a huge rise on day 3 or 4, which was expected from reading about the day by day. It’s been cool here, so I’m sure that is part of it. I hid it in a warmer place today. Hopefully I’ll see some rise in the next couple days. 🥯🧇🥞🥐🥖🍞
Hi there, Just discovered your site. Thanks for the well instructed video. Your thought process and how you move in the kitchen is what I do. When you took the cast iron loaf pans out of the over then moved it over to the side, I would have done exactly that. Stacking the cast iron pans after they came out, I would do that too. I like a clean structured work space or else accidents happen. Looking forward to seeing more videos from you!
Great video! Thank you so much for the detailed and careful explanation of every step. The only thing I missed was how long should you let the dough rest after the first shaping?
The amount of time for resting between shaping is determined by the dough. If the dough seems overly proofy, I only wait 2 or 3 minutes before placing in bannetons and into the fridge. If the dough seems to be a bit under proofed (firm and not too fluffy), I'll let it rest 10-12 minutes before placing in bannetons. I usually error on the side of under proofing, rather than over proofing. Thanks for watching the video.
Hi Ron, I’m all set up to make it tomorrow but I have a question, in the video you don’t say how long is the bench rest after pre- shaping the dough? 30 mins? 15? Thanks 😊
My time between preshaping and shaping varies from 5 minutes to 20 minutes, and is governed by the dough. If you dough is firm with no 'puffiness', I'll let it sit for 15-20 minutes. If the dough is already puffy, with some air bubbles on the surface of the dough, then no more than 5 minutes. Hope this helps, and thanks for watching the video.
The proofing box is a bit expensive, but very convenient. Usually the temperature is set at 82', and I use it for both the sourdough starter, and the sourdough. Temperature is a critical component in sourdough baking, and the proofing box allows me to control the temperature. Thanks for watching the video.
I don't season them, as they come preseason. And I never wash them, except for one time when I first get them. I put some warm water in the pans, then add some well diluted dish soap, give a light scrub, rinse with hot water, then into the oven to dry at 350' for 20 minutes or so. When baking bread, which you'll see in the video, I use parchment paper. When using the cast iron bread pans for something like banana nut bread, I'll spread a very very light coating of shortening in the pan. Hope this helps.
Loaf pans are 5' x 9", at the top edge. They are cast iron, and made by Camp Chef. My normal recipe is 900 g bread flour, 600 g water, 200 g sourdough starter, 20 g salt. The 'reduced' recipe reduces the ingredients by 10% to more easily fit in the bread pans. Thanks for watching my videos.
I purchased them from John Kirkwood. He has a TH-cam channel, and his 'store' is profoodhomemade.com/shop. I ordered them a few years ago, they work great, and I have 5 or 6 pairs.
Oh yes, I’ve seen his show. Thanks Ron. One more question, please could you give me the inside dimensions of the loaf pans? I ordered the Lodge brand ones, ( I rushed to do it before finishing the video and seeing the brand you use 😢) and I think they will be too small. Thanks for sharing your knowledge ❤
Hi Ron, thankyou for taking the time to do these informative videos , I was wondering what size your CI loaf pans are, mine are 8.5x4.5 inside measurment by lodge. And I was also wondering if you sometimes spritz your dough or inside the lid with water for steam. TIA. Sue
I want to spritz the sourdough, but I just keep forgetting to do so. My cast iron bread pans are made by Camp Chef and the dimensions are; 2 3/4 X 9 X 4 7/8. Thanks for watching the video.
@@rontressler647 as I thought the Lodge ones are smaller, sending them back and ordered a set of the Camp Chef brand like yours. Can't wait to make my sourdough in them. Thanks again 😊
Do you possibly have a link to the parchment paper sheets that you cut into strips in this video? I looked on Amazon and tried to search for the size you recommend but I was a little overwhelmed with all the products and wasn’t sure which one might be the same as yours. Thank you for your videos and for your help! 😊
16 1/2" X 12" is the size of my parchment paper. It's been awhile since I bought them, but I think I purchased them from a local Bosch Kitchen Center for about $10 for a package of 100. Thanks for watching my videos.
You are correct, they are simply two bread pans, not a top and bottom. Actually, I own 4 of the cast iron bread pans. The bread pan on top keeps the moisture from the sourdough in the pan, and produces amazing sourdough bread. Thanks for watching.
Vraagje?als u uw starter gebruikt hebt en u zet hem voor 3 dagen op de aanrecht. Geeft u hem dan geen voeding?ik heb namelijk geleerd om hem te voeden en als ik hem niet meteen gebruik om hem dan in de koelkast te plaatsen. Ik ben een beginner dus ik snap er nog niet heel veel van😂
I thought I remembered you discussing steam in one of your past videos but maybe I was thinking of someone else? Or do you have a video where you use steam in conjunction with these cast iron loaf pans?
I bought this exact brand of cast iron bread pans, but when I put one on top of the other there is a small gap. Is this the case for yours? Will it still work okay?
In a professional bakery, the ovens used to bake bread are called deck ovens, and they have spray injectors. When the dough is loaded into the deck oven and the door is closed, steam is injected into the oven to keep the surface of the dough moist to allow the bread to rise. If no steam is injected, the crust will harden too fast, preventing the dough from rising. Remember, bread baked in this manner is typically baked at temperatures of 450’ - 550’ F. The purpose of the dutch oven, or any enclosed container, is to duplicate the effect of the steam injectors by capturing all the water in the dough, and preventing it from escaping. Thanks for watching my videos.
You are correct, the 2nd pan doesn't sit completely flush on top. However, it doesn't seem to matter, as the bread comes out perfectly. Thanks for watching the video.
@@rontressler647 thanks for the response! I ordered the lodge pans that do sit flush but unfortunately they are smaller than a regular loaf pan (8.5×4.4) and I think that might be an issue with loaf size/shape? I also have a heavy duty stoneware bread pan that I'm considering using with a regular bread pan on top or ordering the camp chef pans and returning the lodge ones... thanks for your vids. They are very helpful! Just started sourdough journey in January and I'm so enchanted! So far I've stuck with boules, pizzas, ciabattis but really want to give batards a go!
Treat like any other cast iron. For the first time only, I usually give it a mild soap and warm water scrubbing, then completely dry, then rub in light oil film, then use.
I am using these exact pans that you have. The bottom of my loaves keep getting too dark and sometimes the sides of my bread are pretty dark as well. Does baking in a black cast-iron vessel tend to overcook the crust? Do you have any tips to keep this from happening?
I bake 450' for 30 minutes, followed by 10-15 minutes at 400'. However, after the first 30 minutes, I remove the bread from the cast iron, and rest only the bread on the oven rack for the final baking time. You may want to consider using two layers of parchment paper. Thanks for watching my videos.
@@rontressler647 thank you for responding. I will probably try to attack this problem from several directions at once. I will try using two layers of parchment paper as you suggest. I will also experiment with reducing my baking temperature and taking the bread out of the pan early. I just now read on the King Arthur website that a cake baked in a black pan should have the oven temp reduced from 450° to 425° since black pans conduct heat quicker and more efficiently. They weren’t specifically talking about making a cake in a cast-iron pan, but I’m sure the theory also applies to baking anything in a black cast-iron pan that is not enameled with a lighter color. I have also heard that baking cookies on black (or very dark) cookie sheets can also cause the same issues. Thank you again for your help and I hope you have a nice Sunday evening.
Hi Ron! I live in a tropical country and every time i make sourdough, they turn out gummy. My guess is the hydration level. What hydration level can you suggest for someone like me whose environment is hot and humid all the time?
I'm in a mountainous dry high elevation area, and 70% hydration works for me. One of the fun things for me is experimenting. In answer to your question, I'd start with 60% hydration, and work up. Keep your bulk fermentation time as short as possible, perhaps 4-6 hours.
I ordered these pans and I noticed mine have a significant gap between the two pans when they are put together. They aren’t even close to touching. Does that mean there is something wrong with one of the pans I received?
I think you pans are fine. Mine only touch at the ends, with about 1/4 inch gap on the sides. Mine work perfectly for me. Thanks for watching my videos.
I like your straightforward and uncomplicated way you do sourdough, Ron. More folks who think sourdough is too complicated should be watching your channel, maybe they wouldn't find it so daunting. I guess those banneton loaves were too long to fit in your Lodge dutch ovens. Man, they look super nice after popping out of those loaf pans! Really professional looking- which you are by the way! These Camp Chef pans look heaver and better shape than the Lodge cast iron pans.
Leather welding gloves are a good alternative to knitted baking gloves, are not much more, and protect your wrists and forearms as well. Some have double thickness.
I've got a pair of leather gloves. I may start using them. Thanks for suggesting.
I bought cast iron bread pans and followed your extremely clear instructions step by step and made some of the best bread I have ever made! You are a great teacher. Thanks for sharing your know how and experience with us.
Kind words like yours are more than enough payment for sharing through videos.
I tried your recipe and it was absolutely fantastic! Those cast iron pans worked beautifully, thanks so much for the clear and concise tutorial.
You are so welcome! And thank you for watching the video. I love cast iron, and cook with it nearly every day. Be sure to watch my other videos.
Hi Ron, I wish I could add a picture of the loaves for you to see, they came out beautifully 😊! Thanks for this video and recipe!
You're welcome, and thanks for watching the video.
Thank you for demonstrating this one. Was hoping to see the crumb. Maybe next time? Does it look the same as when baked in the 5qt DO?
Thanks for the reminder. I'll post some crumb shots in the future.
Ron, I really enjoy your videos. They have a no-nonsense, to the point quality. I think it’s due to using a voice over.
I’m still dabbling getting back into sourdough. This was inspiring. I have 2 questions: what kind of flour did you use to flour your bannetons? I agree about the oven gloves. Can you provide a link? Thanks.
I use whatever flour I'm baking with to flour the bannetons. I've used some rice flour in the past, but don't like the appearance it leaves on the bread. I've purchased gloves from several different places, amazon and breadtopia.com are a few. Thanks for watching the video.
For a number of reasons, I want to bake my sourdough in loaf pans. Yours is the only method I've found that doesn't alter the recipe. I will definitely be using this❤
I really enjoy watching your videos.
They are straightforward, informative and easy to understand.
I particularly like the calm presentation, you are very easy to listen to.
Thank you.
Thanks for your kind words. I enjoy using my cast iron loaf pans to bake sourdough bread.
great video, i was looking for someone who could show me how to make sourdough in a cast iron bread pan and you made it happen, thank you!
Glad I could help! And thanks for watching my videos.
I use the exact same pants to make my sourdough sandwich loaf and put one on top of the other just like you did. I never considered trying to make a regular sourdough loaf in these pans. I will have to try that.
Thanks for sharing your thoughts, and thanks for watching the video. I really like sharing and learning from everybody's experiences.
Love how you use the end of your wooden spoon like a dough hook on a stand mixer, very smart.
Thank you, but you have to be careful using the wooden spoon handle. It's an up and down motion. If you try to drag the handle across and through the dough, the handle could very easily break. Thanks for watching the video.
Mine is now in the fridge. The video is so good plain speaking for this older person. Can’t wait to bake it in the morning. I halved the recipe as I only had two pans
From this 75 year old, I promise you're going to love the bread.
Haa haa! I was fishing thru my kitchen items looking for something to cover my stoneware loaf pan and never thought of using the second pan as a lid! Thanks for sharing your success! My starter id only 6 days old and nit really ready for bread yet, but it’s fun watching others make theirs! ❤😊
For me, the inverted bread pan works perfectly as a lid. Of course your starter will mature more and more with time, but I would start baking bread with it after 7-10 days. Thanks for watching my videos.
@@rontressler647 Thanks for the encouragement Ron! I’m making pancakes from the discard. The starter is bubbly, but no rise and no fall. Just a huge rise on day 3 or 4, which was expected from reading about the day by day. It’s been cool here, so I’m sure that is part of it. I hid it in a warmer place today. Hopefully I’ll see some rise in the next couple days. 🥯🧇🥞🥐🥖🍞
Tnx for sharing it on my messenger. I will share it on my Facebook page with another friends and followers. 🙏🌻
Fabulous. Thanks for watching the video.
Amazing, I have to try it
Thank you, and thanks for watching.
Hi there,
Just discovered your site. Thanks for the well instructed video. Your thought process and how you move in the kitchen is what I do. When you took the cast iron loaf pans out of the over then moved it over to the side, I would have done exactly that. Stacking the cast iron pans after they came out, I would do that too. I like a clean structured work space or else accidents happen. Looking forward to seeing more videos from you!
Thanks for your kind words, and thanks for checking out my other videos.
Beautiful!!!
Thanks for watching the video.
Thank you for the lesson. Absolute beginner here have not baked yet
Experience will be your best teacher. Jump in with both feet, and start baking.
Nice shaping method, easy straightforward and effective 👍
Thank you, and thanks for watching the video.
Simply Scrumptious!
Thanks for your kind words, and for watching the video.
Thank you for sharing! Looks delicious!!
The bread is delicious, but I'm partial to sourdough. Thanks for watching the video.
Great video! Thank you so much for the detailed and careful explanation of every step. The only thing I missed was how long should you let the dough rest after the first shaping?
The amount of time for resting between shaping is determined by the dough. If the dough seems overly proofy, I only wait 2 or 3 minutes before placing in bannetons and into the fridge. If the dough seems to be a bit under proofed (firm and not too fluffy), I'll let it rest 10-12 minutes before placing in bannetons. I usually error on the side of under proofing, rather than over proofing. Thanks for watching the video.
Looks awesome!
Tastes great. Thanks for watching.
Hi Ron,
I’m all set up to make it tomorrow but I have a question, in the video you don’t say how long is the bench rest after pre- shaping the dough? 30 mins? 15? Thanks 😊
My time between preshaping and shaping varies from 5 minutes to 20 minutes, and is governed by the dough. If you dough is firm with no 'puffiness', I'll let it sit for 15-20 minutes. If the dough is already puffy, with some air bubbles on the surface of the dough, then no more than 5 minutes. Hope this helps, and thanks for watching the video.
Thanks Ron, yes it helps 😊
Thanks for your latest video. What is you opinion of the Brad & Taylor Proofer?
The proofing box is a bit expensive, but very convenient. Usually the temperature is set at 82', and I use it for both the sourdough starter, and the sourdough. Temperature is a critical component in sourdough baking, and the proofing box allows me to control the temperature. Thanks for watching the video.
Can i use any loaf pan?
Yes. In this video, I am using a cast iron loaf pan. One to hold the sourdough, and the other inverted on top of the loaf.
Hi Ron, I just got my Camper Chef pans, do you use the Conditioner the sell? If not what do you use to re-season them after washing them? Thank you😊
I don't season them, as they come preseason. And I never wash them, except for one time when I first get them. I put some warm water in the pans, then add some well diluted dish soap, give a light scrub, rinse with hot water, then into the oven to dry at 350' for 20 minutes or so. When baking bread, which you'll see in the video, I use parchment paper. When using the cast iron bread pans for something like banana nut bread, I'll spread a very very light coating of shortening in the pan. Hope this helps.
Yes, it sure does. Thanks! Much appreciated 😊
your bread looks amazing , Thank you, What do you mean by "REDUCED BREAD PAN RECIPE" and what is the size of your loaf pans, Please,
Loaf pans are 5' x 9", at the top edge. They are cast iron, and made by Camp Chef. My normal recipe is 900 g bread flour, 600 g water, 200 g sourdough starter, 20 g salt. The 'reduced' recipe reduces the ingredients by 10% to more easily fit in the bread pans. Thanks for watching my videos.
Where do u get the shower caps to cover the banettons?
I purchased them from John Kirkwood. He has a TH-cam channel, and his 'store' is profoodhomemade.com/shop. I ordered them a few years ago, they work great, and I have 5 or 6 pairs.
Oh yes, I’ve seen his show. Thanks Ron. One more question, please could you give me the inside dimensions of the loaf pans? I ordered the Lodge brand ones, ( I rushed to do it before finishing the video and seeing the brand you use 😢) and I think they will be too small. Thanks for sharing your knowledge ❤
Hi Ron, thankyou for taking the time to do these informative videos , I was wondering what size your CI loaf pans are, mine are 8.5x4.5 inside measurment by lodge. And I was also wondering if you sometimes spritz your dough or inside the lid with water for steam. TIA. Sue
I want to spritz the sourdough, but I just keep forgetting to do so. My cast iron bread pans are made by Camp Chef and the dimensions are; 2 3/4 X 9 X 4 7/8. Thanks for watching the video.
Hi Ron, I just ordered 2 of the Lodge loaf pans, I’m wondering if yours are wider? Could u please tell me the measurements of your pans? Thanks!
Mine are Camp Chef, and they measure inside edge to inside edge; 8 3/4" X 5" X 2 1/2". Thanks for watching the video.
Thanks Ron, I really enjoyed watching the one about your working trips too!
@@rontressler647 as I thought the Lodge ones are smaller, sending them back and ordered a set of the Camp Chef brand like yours. Can't wait to make my sourdough in them. Thanks again 😊
Do you possibly have a link to the parchment paper sheets that you cut into strips in this video? I looked on Amazon and tried to search for the size you recommend but I was a little overwhelmed with all the products and wasn’t sure which one might be the same as yours. Thank you for your videos and for your help! 😊
16 1/2" X 12" is the size of my parchment paper. It's been awhile since I bought them, but I think I purchased them from a local Bosch Kitchen Center for about $10 for a package of 100. Thanks for watching my videos.
I would like to know how well those iron pans fit together..they look like just two pans, vs pan and lid?
You are correct, they are simply two bread pans, not a top and bottom. Actually, I own 4 of the cast iron bread pans. The bread pan on top keeps the moisture from the sourdough in the pan, and produces amazing sourdough bread. Thanks for watching.
Hi Ron, would you demonstrate how to make sourdough in a Pullman loaf pan with a lid?
I'll definitely put the Pullman loaf pan on my list. Thanks for the suggestion.
Where did you get your loaf pans ?
They're made by Camp Chef.
Vraagje?als u uw starter gebruikt hebt en u zet hem voor 3 dagen op de aanrecht.
Geeft u hem dan geen voeding?ik heb namelijk geleerd om hem te voeden en als ik hem niet meteen gebruik om hem dan in de koelkast te plaatsen. Ik ben een beginner dus ik snap er nog niet heel veel van😂
I thought I remembered you discussing steam in one of your past videos but maybe I was thinking of someone else? Or do you have a video where you use steam in conjunction with these cast iron loaf pans?
I don't use steam. The lid on whatever container you use to bake the bread will capture the moisture in the dough. Thanks for watching my videos.
I bought this exact brand of cast iron bread pans, but when I put one on top of the other there is a small gap. Is this the case for yours? Will it still work okay?
Yes, there is a small gap on mine, too. They work fine. Thanks for watching this video.
@@rontressler647 thank you!!
I have a handy husband and he ground the handles flat on the pans Work perfectly. Allows them to sit flush. The bread is great!!
Do you need to put the bread pan you use as a lid inside the oven? I just have 4 loaf pans, and i use two for shaping the dough
In a professional bakery, the ovens used to bake bread are called deck ovens, and they have spray injectors. When the dough is loaded into the deck oven and the door is closed, steam is injected into the oven to keep the surface of the dough moist to allow the bread to rise. If no steam is injected, the crust will harden too fast, preventing the dough from rising. Remember, bread baked in this manner is typically baked at temperatures of 450’ - 550’ F. The purpose of the dutch oven, or any enclosed container, is to duplicate the effect of the steam injectors by capturing all the water in the dough, and preventing it from escaping. Thanks for watching my videos.
Does the 2nd pan work well as a lid? It looks like the handles might keep it from sitting flush on top of bottom pan. Thanks!
You are correct, the 2nd pan doesn't sit completely flush on top. However, it doesn't seem to matter, as the bread comes out perfectly. Thanks for watching the video.
@@rontressler647 thanks for the response! I ordered the lodge pans that do sit flush but unfortunately they are smaller than a regular loaf pan (8.5×4.4) and I think that might be an issue with loaf size/shape? I also have a heavy duty stoneware bread pan that I'm considering using with a regular bread pan on top or ordering the camp chef pans and returning the lodge ones... thanks for your vids. They are very helpful! Just started sourdough journey in January and I'm so enchanted! So far I've stuck with boules, pizzas, ciabattis but really want to give batards a go!
I have a handy husband and he ground the handles flat on the pans Work perfectly. Allows them to sit flush. The bread is great!!
@@tandyhall9979thank you so much for the very helpful tip!!
I bought 2 Lodge bread pans. How do I clean it before first use?
Treat like any other cast iron. For the first time only, I usually give it a mild soap and warm water scrubbing, then completely dry, then rub in light oil film, then use.
Can you use metal pans instead?
Any bread pan will work. I just prefer cast iron.
@@rontressler647 thank you!
I am using these exact pans that you have. The bottom of my loaves keep getting too dark and sometimes the sides of my bread are pretty dark as well. Does baking in a black cast-iron vessel tend to overcook the crust? Do you have any tips to keep this from happening?
I bake 450' for 30 minutes, followed by 10-15 minutes at 400'. However, after the first 30 minutes, I remove the bread from the cast iron, and rest only the bread on the oven rack for the final baking time. You may want to consider using two layers of parchment paper. Thanks for watching my videos.
@@rontressler647 thank you for responding. I will probably try to attack this problem from several directions at once. I will try using two layers of parchment paper as you suggest. I will also experiment with reducing my baking temperature and taking the bread out of the pan early.
I just now read on the King Arthur website that a cake baked in a black pan should have the oven temp reduced from 450° to 425° since black pans conduct heat quicker and more efficiently. They weren’t specifically talking about making a cake in a cast-iron pan, but I’m sure the theory also applies to baking anything in a black cast-iron pan that is not enameled with a lighter color. I have also heard that baking cookies on black (or very dark) cookie sheets can also cause the same issues.
Thank you again for your help and I hope you have a nice Sunday evening.
What is your proofing box?
It's the Brod & Taylor food proofer.
I don’t have a food proofer, so I had to make due with a plastic file box and heat pad on the bottom. Works pretty good in a pinch.
Hi Ron! I live in a tropical country and every time i make sourdough, they turn out gummy. My guess is the hydration level. What hydration level can you suggest for someone like me whose environment is hot and humid all the time?
I'm in a mountainous dry high elevation area, and 70% hydration works for me. One of the fun things for me is experimenting. In answer to your question, I'd start with 60% hydration, and work up. Keep your bulk fermentation time as short as possible, perhaps 4-6 hours.
I ordered these pans and I noticed mine have a significant gap between the two pans when they are put together. They aren’t even close to touching. Does that mean there is something wrong with one of the pans I received?
I think you pans are fine. Mine only touch at the ends, with about 1/4 inch gap on the sides. Mine work perfectly for me. Thanks for watching my videos.
@@rontressler647 Thank you for your response. And thank you for your helpful videos!
I cut the paper, I find that the paper will prevent proper browning.
Thanks for responding. My bread still browns using parchment paper.