Review on 🍞 Lekue 0200600M10M017 Silicone Brown Bread Maker: A Must-Have Kitchen Gadget by Jason Nguyen

From the beginning of 14 Days to Flatten the Curve, yeast and bread were sometimes difficult to find. I've always wanted to make my own sourdough sourdough and everything I needed was at hand. I did it with the extension. My first bread was stone baked rye sourdough bread. Without much getting used to, the bread was tolerable, but rather flat, baked on a stone. I became a terracotta baker. It makes a great crust, but there was this bell baker's secret desire before I even started my endeavors. Well, almost a year later I bought it. I was hesitant because of the plasticky taste reviews some come across. I've thought about it and I have a lot of experience with Silpat biscuits. My cookies have never had a change in taste. Never. I have decided. I didn't season it, but worked it directly into the rye dough. It came out perfect. For real. It is easy to use with high moisture sourdough. The included cap seals the steam from the dough to create a crispy bread. Opening the pan during the last 20 minutes of baking allows for a crisp golden crust. The crust is my favorite part of any bread. As with my Silpat biscuits, baking in this silicone does not alter the taste of the bread. This will add some shine to the underside. They sparkle in the light like cookies baked on silpats. Take it. And bake your own bread.