Good Day fellow bakers,
Back to the original topic, I was thinking to bake small loafs (about 4" x 2 1/2", individal serving sizes) without the use of baking pans. The way Drakes does it with their Devel Dogs is to deposit strips of batter on the baking pans, bake them and then assemble the delights.
So the batter would have to be thick enough to hold its shape before and during baking without going flat like a cookie.
So that is my goal this weekend to experiment with this technique, pan-less baking.
What do you think? Will Kayelle's link work? Any advice is welcomed with much appreciation.