When I wrote my first book, "The New Pastry Cook", I had a chapter on croissant. Instead of the usual 36 to 48 hours, I reduced the time with new techniques to 4 to 5 hours, start to finish including waiting and rising time for the very same quality of croissant. The only disappointment was upon baking, the bottoms were near burned because of all the butter in them.
This is how I solved that problem. It's as simple as putting one baking sheet on top of another.
These two cookies are the same and were baked for the same amount of time. The cookie on the left was baked on a single pan. The cookie on the right was baked on a double pan.
What is Double Panning
This is simply placing one baking sheet on top of another.
Where to Use
Cookies and other items made with brown sugar, honey, molasses or corn syrup, dark or light are candidates for this technique. Other items are sweet breads using a lot of butter and some breads with long baking times. These ingredients will over-brown quickly.
Why Double Pan
It will slow down the baking slightly to the bottom of the item so increased baking time, usually a few more minutes is needed.
If double panning in an instruction in a recipe of mine the extra time has been accounted for. If using this technique for another recipe simply bake at the same temperature called for in that recipe adding a few more minutes.
Marlena says
I came across this article while trying to figure out how to bake my scones for longer without the bottoms becoming too dark. I had to prolong the baking time in the recipe, since the scones were still raw in the middle (although they were nicely brown on the outside). Double panning solved the problem! Since my scones have honey in them, I think that is why they got so dark. Thanks to you, I solved the problem, and now, I have delicious, buttery, and flaky scones to go with my tea. Thank you so much! This was a life saver! I will also do this method for my honey spiced loaf as well (since that one also gets dark on the bottom).
Helen S Fletcher says
Hi Marlena, I'm so happy you found this to help you. Many years ago when I wrote my first cookbook, The New Pastry Cook, I worked long and hard to find a way to keep my croissant from burning on the bottoms. When I finally thought of this, I was elated. Perfect croissant without burned bottoms! Use this technique whenever you bake with honey, chocolate, molasses,and dark doughs. It may take a few more minutes but it is so worth it. Thanks for letting me know.
Gayle S says
this could solve so many problems. Thanks!
Helen S Fletcher says
Hi Gayle - it will for sure. It was a game changer for me when I figured it out.