Question for Bakers

Hello All! Does anyone have any thoughts on what bread pans work the best for whole wheat yeast breads? I have one of those silicone rubbery things, but it won't hold the loaf shap through the final rising. I have seen glass, metal and ceramic styles. Any favorites?

Thanks,
Catfriend

Metal worked best for me.

I have metal, I haven't tried any others

I like metal, I have two, a Baker's Secret regular loaf pan, and a Pyrex, professional large loaf pan.

I like to make big round loaves -- I just slap the dough down on a piece of baking parchment on a cookie sheet and give the top three slashes with a sharp knife. I double the yeast, though, to make up for the lack of support around the sides.

For any kind of bread that you want a good crisp crust on, they say to spray the top lightly with cold water two or three times during baking, and it does seem to work!

I have used metal pans for best results. I gave away all my silicone baking stuff on freecycle as the baking times varied so much from piece to piece.

Thanks gang!

Yep metal has always worked best for me also.
Good luck and let us know how it turned out.