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Title: I love this baker
Review: I've made bread many times in pans, on a stone, using a pan of water or ice cubes to create steam, but never have I had the glossy crisp crust and soft crumb that this pan creates. I recommend that your dough be a just a little bit on the wet side to achieve the best results. You don't even need a recipe: I just use (approximately) a pound of King Arthur European-style flour, a teaspoon or so of salt and a couple of teaspoons of yeast, with enough water to make a soft, slightly wet dough in the food processor. Let it rise one hour; punch down, shape and let rise in the pan for another hour, then bake for one hour at 400f. And yes, oil the pan and sprinkle some cornmeal on the bottom. (This actually makes too much dough, which I use to make a separate little round loaf, which is good, but the crust isn't the same.)
