Every baker has sets of baking trays to help him in baking. What is commonly used among bakers are the nonstick trays and cake pans. The slick surfaces of these trays need not be lined. However, the surfaces of nonstick trays are very delicate in that they easily take a scratch while you are cooking or baking. This results to a damage surface. Manufacturers of these products recommend that you wipe the surfaces of nonstick trays and pans with damp cloth. They do not recommend that you wash it since it will erode the coating.
Although it is okay if you will not line the baking trays, many seasoned bakers advise otherwise. There will be residues left on the tray or pan which will eventually stick to it. It is for this reason that you need to place linings on the trays. You may use parchment paper or aluminum foil.
A baking tray that experienced bakers want to use is the perforated metal tray. Durable and affordable perforated metal tray can be very difficult to find that is why most bakers find alternative for this type of tray. Most of these trays are round made for baking pizza. Perhaps the best substitute for this type of baking tray is the baking stone and would be dependent on the size of your budget.
The perforated metal baking pans or trays have several fissures or holes at the bottom. The sizes of the grooves range from .125 to .25 inch in diameter. The holes are strategically placed in order to allow the steam to escape in order for the pizza or other baked products to be cooked evenly. This is commonly used for cooking pizza. The perforated trays and pans eliminate the sogginess of a pizza’s crust making it crispy.
What could be the best solution if you do not have this type of tray? The baking stone is mostly recommended since the benefits that it gives the baker are the same with that of the perforated metal baking tray. Baking stones are made up of natural clay which is heated at a very high temperature. The stones are totally fireproof but at the same time it retains and radiates heat. Before placing the baking stones in the oven, it is best that you preheat them. The preheated stones will give extra heat to the yeast which is critical in the initial minutes. This will ensure that the loaf will rise well.
Baking stones are also porous. Because of this nature, they can absorb moisture coming from baked pastries most importantly to pizzas so that the crust will remain crispy without becoming very dry. The baking stones serve as heat regulator so that the goods can be cooked more evenly.
If you are budget tight, baking stones might not be the best choice for you since these are much expensive compared to other baking tools. You can find other substitutes such as jelly roll pans. You can also choose from aluminum pans and stainless steel. Find other alternatives, be creative.