No more scraping bottoms of loaves from the pan.
No more piling up a 1/4 inch layer of corn meal (or regular flour for prosphora) under my loaf in order to prevent the finished loaf from sticking to the pan.
No more unintended flat bread from the dough sliding and spreading out on a greased pan.
Just brown loaves of goodness, sliding off the pan onto the baking rack.
Gift from God #638: Parchment Paper
If anyone knows a reason why one couldn't use parchment paper under prosphora, let me know! I can't wait to use it when it's my next turn to make it!
that is what we do in our parish - works great, no flour needed, no brushing extra flour off the bottom of the loaves - wouldn't bake prosphora without it!
ReplyDeleteWhen my godmother and I bake prosphora we always use parchment paper.
ReplyDeleteWonderful! Why did I never learn this before?
ReplyDeleteI love parchment too! It's especially great when doing pizza on a baking stone.
ReplyDeleteAs for the hens, we raised chicks a few years ago, but this year I bought them when they were ten weeks old. Raising chicks is fun, but doing it in the dining room with a toddler, not so fun!
Australorps look great! I don't have any of those, but I did look into them. I don't think the farmer we bought our pullets from had any. We have several different varieties, mainly because I think the eggs look so pretty, and I like to look out on all my hens and see the variety there too!
I love having hens. They're pretty easy and give so much! Kids love them too.
All the best!
Rebeca
How do you get your artisan bread to rise so high? Mine does not look like yours but is much flatter (thinner).
ReplyDeleteWhy HAVEN'T I used parchment paper before? That makes so much sense!
ReplyDeleteThanks for cluing us in!
I bet you can recycle it too, what a brilliant idea.
ReplyDeleteWe have some, I think.
Philippa,
ReplyDeleteOn days that I bake it the same day as mixing the dough - it's not so high.
I read somewhere that when you shape the boule, you pull tension around the surface of the round shape, securing it at the bottom, which causes it to rise. On days that my dough was too wet to properly shape into "tight-skinned" boules, they didn't rise.