Just to add my two cents on the proofing loaves... I just went to the grocery store and found the deepest aluminum pans (I think they were called turkey roasters?) They are disposable, but I am keeping mine around - I like that they can even go into the oven as a cover if I am making a no-knead bread and want a shinier crust (but a longer loaf than the round ones my casserole pan makes). I hope that this helps!

• Reply