Bread and rolls baking tin - with holes and inward prongs for better crustiness

摘要

In a method of baking bread and crusty rolls the raised balls of dough are inserted on baking tins which leave the center of the ball exposed by supporting it on radial prongs on the periphery of holes. These tins are loaded by forks into the oven and are deposited on the oven hearth. Baking in direct contact with the hearth avoids the soft bottom of bread baked on solid tins. A crusty rind and a better taste are the result of the method, which also saves labour.