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First bread
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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.
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