{"id":1772388,"date":"2022-05-25T13:34:46","date_gmt":"2022-05-25T18:34:46","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1772388"},"modified":"2024-11-26T17:28:54","modified_gmt":"2024-11-26T23:28:54","slug":"we-tried-the-made-in-baking-slab","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/we-tried-the-made-in-baking-slab\/","title":{"rendered":"We Tried the Made In Baking Slab"},"content":{"rendered":"When it comes to bakeware, I thought I had tried it all. I have an assortment of metal, glass and ceramic pans<\/a> and a serious Bundt pan<\/a> collection to prove it. But then I saw it, a brand new piece of bakeware: a ceramic baking slab.\r\n\r\nFor an avid baker like me, I knew that I had to try this porcelain baking slab<\/a> the second it hit the Made In website.\r\n

What Is a Baking Slab?<\/h2>\r\n[SINGLE_AFFILIATE_PRODUCT superlative=\"We Tried It\" product_name=\"Made In Baking Slab\" short_description=\"This 15x10x1-inch porcelain pan (aka a jelly roll pan) gets hot and stays hot. It\u2019s ideal for slab pies, flatbreads like focaccia or cookies.\" image=\"2084147\" pr_name=\"Made In\" pr_url=\"https:\/\/fave.co\/4dqPgDQ\" pr_display_text=\"Shop on Made In\" \/]\r\n\r\nWhile I knew I wanted to try this new item right away, I definitely found myself asking\u00a0so what is a baking slab exactly?<\/em> as I added it to my cart.\r\n\r\nThis Made In baking slab is essentially a 15x10x1-inch pan (that's what many bakers call a jelly roll pan) made of porcelain. Porcelain is known for its conductivity. It gets hot and stays hot.\r\n\r\nA pan like this can be used to make slab pies<\/a> (that's a gimme) or flatbreads like focaccia. You can also use this pan like you would any other baking tray for cookies and bars\u2014provided the bar recipe calls for a 15x10 pan.\r\n

How I Tried the Made In Baking Slab<\/h2>\r\n\"raw\r\n\r\nWhile I love pie, I love bread even more. That's why I skipped the pie recipes (though I did bookmark this Cherry Plum Slab Pie<\/a> for later) in favor of my go-to focaccia recipe<\/a> to give this baking vessel a try.\r\n\r\nBecause the baking slab is larger than the 13x9 pan called for in the original recipe, I decided to make a batch-and-a-half of this focaccia. It requires a little math, but overall, adjusting recipes for different pan sizes<\/a> isn't too hard (especially with a calculator). I also added a handful of chives<\/a> to this recipe because they are popping up like crazy in my herb garden<\/a>! After snipping my herbs, this dough came together in a flash.\r\n\r\nNow, bread baking gives you an awful lot of time to think between the kneading<\/a> and the proofing<\/a>. Somewhere between the first and second proof, I wondered if this porcelain dish would make a difference; after all, focaccia made on my Nordic Ware baking sheets<\/a> always tastes good to me.\r\n\r\nBut I persisted and put in the bread to bake. After 22 minutes, I cracked open the oven and was delighted by the color of the focaccia. But a perfectly browned top isn't the only signifier of a good bake. Before the olive oil<\/a> drizzled on top even had time to soak in, I cut myself a generous wedge to see what was going on inside.\r\n\r\nPulling the piece up from the pan, I noticed that the inside was super tender and loaded with of plenty of chives. The unexpected surprise here was how perfectly golden and crispy the bottom of this loaf was. I've never had that with previous iterations of this bake and it was very much welcome.\r\n\r\nWhile I've made plenty of loaves of this bread before, I can say without a doubt this was the best one.\r\n

The Details: Made In's Porcelain Baking Slab<\/h2>\r\n\"baked\r\n\r\nWhile you know that I loved this porcelain baking slab, there are a few things you may be curious about before adding it to your cart.\r\n\r\nOne major win for this baking slab is that it's not only designed for bakers but by one of the country's most acclaimed bakers: Nancy Silverton<\/a>. As a chef, James Beard Award winner and cookbook author, Nancy is\u00a0the<\/em> authority on baking. I trust that she and Made In, a company known for high-quality cookware, knew what they were doing when they designed this slab.\r\n\r\nThe slab is made of French porcelain and is oven-safe to 650\u00baF. It weighs just over five pounds, but the easy-grip handles make it easy to lift out of the oven.\r\n

Pros<\/h3>\r\nWhat I liked about the Made In Porcelain Baking Slab:\r\n