Is anyone baking Ain5 right on parchment paper?

[grasswire]

I remember some discussion about this.

Does parchment survive the hot, hot oven temp?

Please advise.

[Lucinda]

1. Yup. I don't use cornmeal at all.

You can see a little of the color change in the paper in that shot. I've never had it in an oven over 450 though...

[grasswire]

3. how raised should this loaf look at the end of an hour?

It's not REAL puffy.

[Lucinda]

5. I don't remember a HUGE change on the final rise. The extra lift came when baking.

Sorry I didn't get to this earlier! Did you bake it yet?

[troubleinwinter]

7. I find the same thing.

Prebake rise isn't real impressive, it happens mostly in the oven. But 40 minutes was not doing it for me... I go an hour, hour and a half. I cover with a plate because I live in a dry climate & need to prevent drying.

I had trouble with loaf spreading too much during prebake rise and Lucinda told me to raise in a parchment lined bowl. Fixed it!

[troubleinwinter]

9. I actually don't judge it by rise/size.

I have come to judge it by feeling the temperature of the bottom of the bowl. If it's still cold or quite cool, I wait. When it feels closer to room temp, I bake.

[Lucinda]

10. I do set a timer, but it goes in the oven when I get to it.

:D
I like your temperature idea a lot! I'll give it a try.

[troubleinwinter]

11. I have set it in the unheated oven, too.

just pilot light, don't have an oven light. It always seems (whether just on the counter or in the oven) to have it's best rise rather quickly, and that's about it. Not much to look at. But bringing it to or near room temp seems to help a lot with oven spring. 40 minutes isn't enough.

[troubleinwinter]

2. Yes, I have been using it.

Temp 450 also. It's great.

[Tesha]

4. you bet!

For the free form loaves and for the smaller ones I form in a baguette mold. No corn meal - no mess - no loss in rising when I move them to the stone.

The parchment browns lightly but holds up really well.

[hippywife]

6. I have been.

It's saved me a lot of headache and burnt cornmeal. I still can use my pizza peel, too, coz that makes it easier to get in and out of the oven.

[troubleinwinter]

8. Cornmeal was giving me a tough bottom crust if I used too much. I like the no-cornmeal parchment.

[Shakespeare]

12. Yep. I've started using parchment for pretty much all baking now.

Stuff cooks evenly, good bottoms :7 and NO sticking. Cookies, bread, etc. It's great stuff to use.