Oh yes that is tricky! I have been using the baking paper sling method lately, it works ok. The easiest method is to use a large timber cutting board or peel of some kind. Sprinkle some semolina or rice flour on it and slide the dough into the baker.

Hi Wayne, sorry but that wasn't me! Hope you can find it.

Thanks Trudy! I think this is a good option.

I don't leave the machine on that bench the whole day. I need it for other things :)

I do that too :)

Great to hear!

Oh that is so clever! I have been thinking how I can make my large baker a bit shorter. Might have to find a masonry chisel!!

There are many reasons why it might not be growing, but I'd say initially it might take some time! Give it a chance to activate after feeding it and see how it goes.

Sure!

Thanks, I'll get to it soon hopefully.

From a kitchenware store in Brisbane, but you can also get them here (affiliate link) www.amazon.com/shop/ellyseverydaysoapmaking

I don't have it on hand Kristie, but it's about 35cm long, 20cm wide and maybe about 17cm tall with the lid on. Have fun!

Thank you so much! Perfect.

Hi, tightening the screw all the way is important to lock the handle/lever on to the stone, once you have the stones at the right place.

I love that Elvira, you have all you need.

Thank you so much 😊

Thanks for that tip.

Glad I could help

You're welcome :)

Oh I love the bundt pan idea, I have a nice metal bundt pan would be great for pull apart style loaves. No I don't have an enamel pan, they aren't common here and I have too many pans already :) They would be an excellent option though.

Haha thank you! I try my best to get the pronunciation right. Would sound terrible otherwise with my broad Australian accent 😄

Thanks so much Beverley, I love hearing about everyone's set ups. How fun! Have fun with your bread maker.

Thanks David, you can honestly find all you need in op-shops. Just need to look around and enjoy the process. I've found so many gems over the years. My dutch oven and round bakers all came from op shops too.

Oh that's good to know. I bought them off Amazon Australia with no trouble. I think Kitchen Warehouse might have them too.

Yes you might need to bake longer, depending on the shape of the pan. Fermentation time can be different with larger batches of dough too - they will warm and cool more slowly than small dough portions.

Thank you, I’d better make notes 😬

Thanks Nerina, I'm glad I'm not alone there. Ceramic bakers are wonderful, especially if you preheat them and use like a dutch oven. You can even proof your dough in paper in another pan, then lift and put into the preheated ceramic one. Great oven spring that way.

Ah yes, I understand. Thankfully I live in a small house and I like my things to be pretty neat and organised, so there is a limit to it all, but I do feel excessive at times! There will never be the perfect anything I don't think.

Thank you Suzi, yes you are right I have read that, but I've always been a bit cautious anyway and decided never to go from cold fridge to very hot oven. I guess it depends on your preferred baking temps too. You have inspired me to try it out with my French Pyrex loaf pans, but not with the fluted USA pan - it's a cherished favourite. I could always leave them out of the fridge for 20 minutes or so too, to take the chill off while the oven preheats. Thanks again.

​@@ellyswholegrainsourdough I don't blame you for being gentle with the US pan. I had the smooth Pyrex baking set for years but when I saw the fluted set on sale for a reasonable price, I got the whole set. Your french pans are a stronger glass than the US. But, here's the proof I needed to try refrigerated to hot oven... When I was a Girl Scout, (you can also see KZfaq videos) we boiled water in paper cups over an open fire. 😵 I know what!? ... Put some room temperature water in a paper cup and set it on a hot grate over hot coals and flames. As long as the cup has water in it, it never burns. Let the water start to boil out and the top of the cup will catch on fire and burn to just above the water line, where the paper is damp. This works because the wet cup only reaches 100c or 212f the boiling point. It's only when the cup dries that it's temperature can rise to it's burning point. That's why, I believe Pyrex says, you can put cold Pyrex with cold food into a hot oven. The food takes care of the shock. For the same reason, you can't put cold Pyrex (empty) into a hot oven nor add cold food to a hot Pyrex. Here's a trick you can do if your Pyrex pans are the same size. Bake in the French and serve in the US. 💕🌞🌵😷

Thank you Paula, I love hearing how everyone uses their pans. The glass pans are so pretty for cakes and sweet breads I think.