焗麵包時，在麵包底部放置一張紙抑或錫紙好？

It depends what kind of bread you are making.

For individual soft breads (as the ones sold in Asian bakeries), you would use tin foil (錫紙) to keep the bottom soft.

Loaf breads are baked in pans; open-top pans for most foreign countries, and enclosed pans (like a container) for Japanese or Asian style loaves, to keep the perfect square shape. (For foreign loaves, either oil or parchment paper could be lined on the bottom for easy release.)

European-style rustic breads are baked in extremely hot ovens, made of ceramic, clay or similar conductors. These conductors allow the bread to be baked evenly (as they retain heat to keep the oven temperature at a constant).
The way to replicate this at home is by using a pizza stone** (which are made of ceramic). The pizza stone can be placed inside the oven at all times. You can either transfer your dough directly onto the pizza stone with a pizza peel, or put it on another rack, under the bread, just for regulating the heat.****

No matter what bread you are planning to bake, you should still get a conductor for your oven.

** You can also buy an unglazed tile to replace a pizza stone, which is basically the same components but much cheaper.
*** Parchment paper should still be used under the dough for easy transfer, as moister doughs will stick like bubblegum onto the peel and ceramic!
**** As you probably know, most ovens are conventional ovens, which switch off after they reach the target temperature, and turn back on after the oven temperature has dropped. This, and the fact that each side of the oven can differ up to 50° F, are not ideal for baking, so an additional conductor is the most commonly used solution. The only exception is convection ovens (which has a fan to regulate heat).

I DO NOT ADVISE YOU TO USE WAX PAPER. Wax paper is fine for wrapping deli meats, candy, etc. as it is wax-coated tissue paper, so more malleable than parchment paper. But please do not use wax paper for baking. Wax cannot withstand high temperatures and it will leave your bread tasting like crayon. Parchment paper is coated with silicone, and therefore can withstand upwards to 500° F.

Here is a photo of a typical pizza peel and pizza stone set. Pizza peels made of wood are the most common but there are also stainless steel ones available.
http://images.amazon.com/images/P/B00004S1DV.01.MZZZZZZZ.jpg

Hope this is helpful!

2007-03-17 10:56:38 補充：
Sorry, it's upwards OF 500° F..

事實是不放任何紙最好。因為焗好後底層會夠脆, 好好味。如放了紙, 吃時撕去了麵包底, 不夠完整香脆了。

牛油紙,因為佢可以吸油,令個麵包冇咁多油,同埋好多麵包都係用牛油紙

我覺得焗麵包時，在麵包底部放一張牛油紙係最好

parchment paper
wax paper

焗麵包時，在麵包底部放置一張牛油紙

我相信係用牛油紙

以下網站有幅圖
佢放左一幅係焗好麵包的圖黎
用眼睇事實
好過我地就咁講^^

I think is 錫紙.