A few months ago, I bought two new loaf pans to add to the two I already had. Loaf pans fit easily into the oven. I have two racks for most baking, three for pizza or cookies. I usually make large batches of challah, but in all different sizes: loaf pans, round cake pans, or cookie sheets. But now that I have four loaf pans, I braided the challahs to fit the loaf pans. Two leftover rolls went into a cake pan.
Now I could bake all of my challah (about two kilograms worth of flour–this recipe) in one batch. Baking time was cut to about 25-30 minutes, after the oven was heated up. If I bake two challahs on a flat cooking pan, they’ll stick together. And if even one challah won’t fit in to the oven, the baking time is doubled.
I could be even more efficient if I bought two more loaf pans for a total of six. They would probably pay for themselves in energy savings if I regularly made recipes for the six loaf pans that fit perfectly into my oven.
Paying attention to how your equipment fits into your cooking space saves time and money.
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