• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • August is for Peaches
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • August is for Peaches
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Blog Index

    Published: Jun 17, 2013 · Modified: Feb 5, 2023 by Helen S Fletcher · This post may contain affiliate links · 2 Comments

    Double Panning - Preventing Over Browning in the Oven

    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.  

    Two pans on top of each other to prevent over browning.

    This is how I solved that problem. It's as simple as putting one baking sheet on top of another.

    Two cookie bottoms - on the left nearly burned on the right browned correctly

    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.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    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.

    Print Friendly, PDF & Email

    More Blog Index

    • Plum Crisp ready to eat with a spoon in a white bowl.
      Plum Crisp
    • A slice of Dutch Peach Pie on a white lace plate with a fork beside it.
      Dutch Peach Pie
    • Ready to eat Spritz bars piled up.
      Spritz Bars - Easier than The Cookies
    • Crumb topping on a multi-colored plate.
      Crumb Topping

    Reader Interactions

    Comments

    1. Gayle S says

      February 11, 2023 at 11:22 am

      this could solve so many problems. Thanks!

      Reply
      • Helen S Fletcher says

        February 23, 2023 at 10:56 am

        Hi Gayle - it will for sure. It was a game changer for me when I figured it out.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    SEPTEMBER - GETTING READY FOR FALL

    • Five Mexican sweet rolls, Conchas with different toppings.
      Conchas - A Mexican Sweet Bread
    • Finished cut
      Italian Calzones
    • Cinnamon Whiskey Apple Tart
      Cinnamon Whiskey Apple Tart
    • Mincemeat
      Time to Make Mincemeat
    • Apple Cake Doughnuts on a plate with a napkin in the background.
      Apple Cake Doughnuts
    • Stuffed Focaccia

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Strawberry Muffins
      Best of All Strawberry Muffins
    • A slice of chocolate cake, peanut butter mousse glazed in chocolate on a marble plate
      Chocolate Peanut Butter Mousse Cake
    • Individual Meringue
      Meringue Shells
    • A slice of Tourte Milanese sits on a plate exposing its dramatic yellow, green, red and pink layers.
      Tourte Milanese
    • Magic Shell
      Magic Shell for Ice Cream
    • finished-lemon-blueberry-cake.jpeg
      Lemon Blueberry Cake

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO