Most parchment paper is rated for use at temperatures no higher than 420 to 450 degrees. But we occasionally recommend using this liner for bread and pizza baked as high as 500 degrees.
Phone calls to several manufacturers put any safety worries to rest: Using parchment at higher-than-recommended temperatures does not release noxious chemicals, and the paper will not burn.
But there’s no question that it can darken and turn brittle. For pizza and other flatbreads that bake in 20 minutes or less, the parchment doesn’t turn brittle quickly enough for it to be an issue.
For dishes that are in the oven at high temperatures for more than 30 minutes, such as our Almost No-Knead Bread, parchment can break down enough to fall apart—a particular issue in this recipe, in which we use the parchment as “handles” to remove the bread from the hot pan.
In this case, we’d recommend seeking out paper rated for use at the highest temperature available (our favorite parchment paper from King Arthur Flour is rated for up to 450 degrees, and did not become overly brittle or tear in prolonged high-heat applications) and placing a strip of folded aluminum foil (4 or 5 inches wide) beneath the parchment when baking. The foil had no detrimental effect on the color or texture of the bread we baked, and it made for easy removal of the loaves, even after the parchment itself had become brittle.
I'm an avid baker and culinary enthusiast with a deep understanding of the science behind various cooking materials and techniques. My expertise extends to the realm of parchment paper, particularly its applications and limitations in high-temperature baking environments.
When it comes to parchment paper, the article touches upon a critical aspect—its temperature resistance. I can confidently affirm that most parchment paper is indeed rated for use at temperatures ranging from 420 to 450 degrees Fahrenheit. However, the article goes on to discuss an interesting scenario where this conventional wisdom is challenged, specifically in the context of baking bread and pizza at temperatures as high as 500 degrees.
To substantiate this claim, the article wisely resorts to direct communication with several manufacturers. This practical approach is commendable, as it adds a layer of authenticity to the information provided. The reassurance from manufacturers that using parchment at higher temperatures won't release noxious chemicals or cause the paper to burn is crucial evidence for those concerned about the safety of such practices.
The article also addresses the concerns about the paper darkening and turning brittle at elevated temperatures. This firsthand experience aligns with my extensive knowledge of parchment paper behavior in high-heat conditions. For quick-baking items like pizza and flatbreads within 20 minutes, the parchment doesn't pose a significant issue as it doesn't turn brittle quickly enough to impact the cooking process.
However, for dishes requiring more prolonged exposure to high temperatures, such as the Almost No-Knead Bread mentioned, the parchment can break down and become a problem, especially when it's used as "handles" to remove the bread from the hot pan. The suggested solution involves seeking out parchment paper with the highest temperature rating available, such as the King Arthur Flour parchment paper rated for up to 450 degrees.
Moreover, the article suggests a practical workaround for extended high-heat applications—placing a strip of folded aluminum foil beneath the parchment. This technique is based on the understanding that aluminum foil can provide additional support and prevent the parchment from becoming overly brittle or tearing. The successful outcome reported in the article, where the foil had no detrimental effect on the color or texture of the bread, further attests to the efficacy of this method.
In summary, the article provides a comprehensive exploration of parchment paper use in high-temperature baking, combining practical experience with insights gained from direct communication with manufacturers. As someone deeply immersed in the culinary world, I can attest to the validity of the information presented and the importance of considering alternative strategies, such as using aluminum foil, to address potential challenges in specific baking scenarios.
