Quote:
Originally Posted by unlurking
Yeah, that knife came with the bread box/board. I actually use a much nicer/sharper 9.5" knife and a slicing guide that kinda/sorta doesn't suck. lol
I use the pans mostly to make it easier to portion carbs, but also because I really love the conformity. With regular pans I always ended up with a pretty significant difference in height for the middle slices vs end slices.
1st and 2nd rise are both ~45-60 minutes. That bread is actually much better than previous attempts. I converted an open pan recipe to low carb without taking into consideration the pullman holding in the steam. Taking the lid off 10 minutes before finish helped a lot. Going to experiment taking a lid off 15 minutes early as well as cooking a loaf 5 minutes longer since I cook 3 small pans at a time.
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Really love that you're doing this. We haven't tried yet but are considering it. We've implemented low carb substitutes for a lot of starches already. Meatloaf using almond flour as a binder, for example, is wonderful.