Is Silpain mat really an improvement for bread over regular Silpat? We know the difference but we need dual experience comparison feedback.
1541741
Have not used regular Silpat for bread, but I definitely recommend Silpain, No problems with it & I get a nice crust on bottom of loaves.
1541742
I used the mat specifically for bread only once and was disappointed with it. I haven't used it again. I found the regular Silpat mats better for bread baking.
1541743
I have no experience with a regular Silpat, so I can't make a comparison. It may not be, because I have experienced some sticking/bread tearing due to the mat's porous design. That's only a guess, though
1541744
I've made biscuits and pizza on both (although not bread, but one is a quick bread with a chemical leavener and the pizza dough I did use yeast), and while the dough did turn out drier and slightly crisper on the Silpain, it wasn't the kind of result that I expected, compared to a stone. I would say, overall, for baking breads, it's a slight (but noticeable) improvement; it promotes a slightly crisper crust, but I would still opt for a pizza stone if I had the choice.
1541745
I tried both and didn't see any difference. I personally don't like to bake bread or pizzas on Silpat or silpain, since I found that the bottom crusts are too pale. I bake bread daily using a pizza stone.
2172898
I finally bought the new BBCCX20 and could not be happier. Have you tried the basic white out of the recipe book? I started with that one just to be sure it worked and then started making whole wheat with cereal, nuts, fruit, everything and I can't believe it always works. Some loaves are short and sq
1933010
Have you found any alternative? I just started looking into purchasing a bread maker and I'm stuck in the same quandry. I avoid non-stick at all costs, but I can't seem to find a machine without it. Please let me know if you found anything. Thanks! Lyndi
1295078
Silpat does not recommend due to a fiberglass mesh design that if cut may enter your food. here is the link. http://www.silpat.com/faq.html
2074423
Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14 year old Zo! Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14... » Read More Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14 year old Zo! « Show Less
576201
Your Silpat will eventually turn a brownish color after using it a lot. Your Silpat will still be nonstick and safe to keep using. I've had customers who have had their Silpat for 10 years and it's almost black! Still used it and it worked just fine. Some people have found that if it's not too dark, you can put it in the sun and it will lighten up again. Is it stained in one spot or all over? We guarantee our Silpats for 2 years as long as you use it correctly. No broiling (480 degrees is as high as you should go) and no sharp utensils. I hope this helps!
1448295
I love this mat. nothing sticks to it. I have 3 now. so when I bake or make bread I use it. I use one for other things and 3 for baking. get it. You will not be sorry you did.
2120174
I just bought a silpat, and the directions specifically say do not roll or fold to store. I keep mine with my cutting boards. Hope this helps.
852918
Honestly, I can't say what the differences are as this is the only mat of this type that I have used. I have been well pleased with my Kona mat though!
1782222
It is not a silicon mat. The package says "Professional Chef Grade Parchment" It is not true "parchment" but seems to be a coated cloth. Whatever -- it works great.
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.
2194656
I bought a Spoonk mat about 2 yrs ago then another one 3 months ago. I can not tell any difference in the quality of the mats. They both are very high quality.
1991837
I have never used Silpat, but I think they are very similar. My Sil-Eco works wonderfully as a nonstick surface, but I don't use it for oily food. I read somewhere that's not good for it. I use it mainly for cookies and roast vegetables and I love it.
2267359
Silpat, a reusable and non-stick silicone mat is made to replace the use of parchment paper, so I would suggest using a baking pan or cookie sheet with Silpat mats. I use a half-sheet size (13-inch x 18-inch) perforated baking pan or a regular baking pan or cookie sheet.
1148843
I think bread flour makes it rise better than regular flour. Never used Machine flour. Might be the same as bread flour. You never know until you experiment. The machine works beautifully though. You'll like it.
301405
not at all clear to me why Amazon forwarded this question to me, I guess Amazon's software can't apprehend that I only once used the mat and it was contaminated with clearly toxic chemicals.No, Silpat never sent me a new one after arranging for me to send in the contaminated one.
1810280
I haven't baked spritz on these pans yet, but those cookies are so buttery they should come right off without any problem whatsoever with or without parchment paper. I use Silpats now which are even better.