Review on Commercial Grade Non-Stick Monfish Loaf Pan With Lid For Perfect 2.2Lb Dough Baking by Jamal Webb

This pan works great for my homemade sourdough bread! I spray the pan with olive oil before I put in the stretched dough (stretched the dough 4 times), let it sit in refrigerator (lid on pan) overnight (8-12 hours), then in the morning let it sit on counter top for a 6-10 hour rise.

When it's raised almost to the lid, I preheat oven to 450, bake the bread with the lid on for 35 minutes (lid keeps steam in), then pull lid off and bake for another 7-10 minutes. Then i pull it out of the oven, dump bread out of pan (dumps right out of pan, never had any sticking) on to a cooling rack.I have found that this pan works better than my ceramic Dutch oven (with lid) for sourdough bread with the advantage that it comes out shaped like a regular loaf of bread and easy to cut and toast in a toaster.