I've been using this bread proofer for the past couple of years and absolutely love it. After my husband and I sold our house, moved into a 5th-wheel RV, and became full-time travelers, I use it even more.
The proofer allows me to control the temperature and humidity of the air around the dough regardless of where I am in the world. Plus, it folds into a nice, compact package, making storage a cinch.
Baking bread in a cloche is a fantastic way to get a gorgeous crispy crust. The cloche traps moisture that evaporates from the dough as it bakes. The moisture turns to steam, which keeps the dough moist during baking. The dough expands, swelling into a plump loaf of bread. Once the moisture evaporates, the loaf develops a crisp, thin, golden crust.
Even when baking thin layers, I like using a cake pan with 3-inch sides. Having deep sides seems to result in more even baking even when baking thin layers. And, of course, when making thick layers, a deep sided pan will help ensure none of the batter spills out into your oven while baking.
A springform pan is essential for moist, delecate cakes that are likely to be difficult to remove from a regular cake pan. I love this Nordic Ware Springform pans wide bottom, which creates a tighter seal and prevents batter from leaking out.