Kitchen

[faeriemoon]

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@CelticCrafter wrote:

I threw all the silpats out and went back to parchment paper.  I couldn't stand the oily feel or the rancid smell on the mats no matter how hard I tried to scrub them clean.

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@CelticCrafter  I threw all my silpats out a long time ago too.  Hated them for the reasons you stated.  

[Nightowlz]

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@catter70 wrote:

Since my mom passed a few years ago, I make chocolate chip cookies for my sister and myself like she did. My questions are, if I use parchment paper, will I still be able to get a crisp  cookie,  (we like them crisp/crunchy), will I need to adjust time? Also, do you all refridgerate your dough for a day or so prior to baking? 

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@catter70 

If you want the cookies crisper don't put the dough in the refrigerator while baking the cookies. Use sugar instead of brown sugar, cook at a lower temp, use butter instead of oil should help.

[gardenman]

Here's a photo of today's bread (pain ordinaire careme) on parchment paper and lifting up the banneton that's giving it shape. This photo was taken just before removing the banneton, scoring the top and sliding it into the oven on my baking stone. By proofing the bread on parchment paper with the inverted banneton you don't risk deflating the dough as you transfer it and handle it. 

There are two loaves in identical shape now in the oven and starting to bake. If you let the dough rise in the banneton in the traditional fashion then flip it out, the dough is more likely to stick, pull, deflate, deform, etc. By putting parchment down, the ball of dough on top of the parchment, then the inverted banneton over the dough, you get the perfectly rounded/shaped dough but with next to no risk of it sticking or tearing as the whole weight of the dough is already where you need it. You just ease off the banneton and you've got a perfect dough ready for the oven. Slide a baker's peel under the parchment paper and into the oven it goes. Easy-peasy. Parchment paper to the rescue.