Before I started baking professionally, I didn’t know what sheet pans were. I had cookie sheets which were flat with upturned ends on which I baked my cookies, breads, rolls, etc.
When I opened my bakery, the first thing I learned was that full sheet pans were what professionals used for several reasons. A sheet pan has rolled edges all the way around making it about 3/4 inches deep. The most important reason for using sheet pans is when putting them in and out of the oven quickly, whatever is on the sheet pan won’t fall off. Continue reading