Does it work to cover the bottom of a bread pan with parchment paper when baking yeast bread?
Bread pans are also pretty cheap, unless there’s something in particular that you like about this one. Personally, I like free-form or molded loaves baked on a stone and a I always use cornmeal underneath. I’m not so much worried about the sticking, but I like the flavor of the cornmeal. As for parchment, there’s also a product called (I think) SuperParchment. I bought mine at a hardware store and threw out the packaging long ago, so I can’t check. It’s a little thicker than parchment, but nowhere as thick as a silicon mat. This stuff is reusable, and you can cut it to size. So you could trim a piece to fit your bread pan and just wash it and use it over and over. Might be less hassle than cutting parchment every time you use that pan.
