Bread Pans Quick Review

Bread Pans Quick Review

Ceramic:Pros: Looks fancy. Shape of loaf is pristineCons: Bread typically needed to cook longer as it seemed to trap more moisture especially on the bottom of the loaf. Harder to remove bread from pan after baking. Can not see progress while the dough rises (except for top of loaf). Glass:Pros: Can visualize the dough as it rises giving you a good idea of how well the crumb will end up. Easier to clean.Cons: Difficult to remove bread from pan after baking at times.Metal (Steel):Pros: Excellent shape. Bread seems to cook through faster and more "even". Easy to remove bread from pan after baking. In my opinion, this pan produced the best product;)Cons: Can not see the "underbelly" of bread as it rises like you can with glass pan. Pans used in this experiment:Ceramic- Wilton® Indulgence® Professional Stoneware 9-Inch x 5-Inch Loaf Pan from Bed Bath and BeyondGlass- Pyrex Corning NY (Not sure where I bought this from)Metal- Wilton® Advance® Loaf Pan from Bed Bath and Beyond

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