Gas, usually 350 as recommended but this time I did 335, 55 minutes (this time 40 because it was only 1/2 the thickness as usual). Haha, clear as mud. 😉
For the usual four-cup loaf you bake at 350 degrees for 55 minutes? For the one in the photo, you baked it at 335 for 40 minutes because it’s one half the thickness? Just making sure I’m associating the right time with the right temp.
Yes, but it’s proportionately closer to 5 cups for the usual. This one time was an exception because we knew there would be so few people at Liturgy. Usually in that case I make the Russian 5 little loaves, but I wanted to experiment using the pan with only 2 1/2 cups proportionately.
Do you press the sticky or the smooth side of the dough down into the gifted pan? I’ve been pressing down the smooth side as the directions say but my dough does not adhere in all spots as it should. Help!
I don’t have a sticky side, unless you count wetting the two sides that stick together. I press the smooth side down moving my hand so that every part of it has been pressed down.
Praying With My Feet 
For how long and at what temp do you cook prosfora in your gifted pan? Is your oven electric or gas?
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Gas, usually 350 as recommended but this time I did 335, 55 minutes (this time 40 because it was only 1/2 the thickness as usual). Haha, clear as mud. 😉
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For the usual four-cup loaf you bake at 350 degrees for 55 minutes? For the one in the photo, you baked it at 335 for 40 minutes because it’s one half the thickness? Just making sure I’m associating the right time with the right temp.
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Yes, but it’s proportionately closer to 5 cups for the usual. This one time was an exception because we knew there would be so few people at Liturgy. Usually in that case I make the Russian 5 little loaves, but I wanted to experiment using the pan with only 2 1/2 cups proportionately.
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Interesting. The recipe that came with my gifted pan calls for 4 cups of flour. Thanks for all the info. 🙂
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Yes, I’m an experimenter. 😉
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Do you press the sticky or the smooth side of the dough down into the gifted pan? I’ve been pressing down the smooth side as the directions say but my dough does not adhere in all spots as it should. Help!
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I don’t have a sticky side, unless you count wetting the two sides that stick together. I press the smooth side down moving my hand so that every part of it has been pressed down.
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Ah, the side under the rolling pin is smooth for me. The side opposite after I pull it up from my mat is sticky.
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Gotcha. I roll both sides so neither is sticky for me. (I almost said “iron” both sides because I just ironed something, lol.)
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