What To Consider When Baking Bread On A Cookie Sheet

Baking bread on a cookie sheet can be a rewarding experience, offering a rustic and artisanal touch to your homemade loaves. Start by selecting the right type of bread dough; lean doughs without excessive fat or sugar content tend to hold up well on a flat surface. Ensure your dough is well-kneaded and has undergone sufficient rising time to develop the necessary gluten structure, which helps maintain shape and texture during baking. Preheating the oven is crucial, as a hot oven encourages oven spring, giving your bread a nice rise. Consider using parchment paper or a light dusting of flour on the cookie sheet to prevent sticking. The absence of sides means the dough might spread, so shape it tightly before the final rise. Scoring the top allows steam to escape and enhances the loaf's appearance. Keep an eye on the crust, as bread baked on a cookie sheet may brown faster due to increased heat exposure. You may also place a pan of water in the oven to create steam, which can improve crust development. Lastly, allow the bread to cool on a wire rack to ensure the bottom does not become soggy, maintaining the desired texture.