Thread: First bread
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Old 05-05-2005, 06:15 PM
Eric Jorgensen
 
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On 5 May 2005 10:03:57 -0700
wrote:

I think a cast iron skillet will transfer too much heat to the dough.



Corn bread baked in a cast iron skillet is not uncommon. Not the same
thing as regular bread, but it seems to work ok.


Try it and see what happens. The worst is that you will have an
overbaked bottom crust.



Well, the results will be similar to baking on any other metal. One of
the advantages of a tile or stone is the way the porous surface can absorb
some of the steam.