What do you bake bread in and what kind of baking pans do you use? I have a whole box of different molds, I have nowhere to put them, a lot of silicone, there are molds with non-stick coating, there are just tin, aluminum, ceramic, one glass and one steel. And all for different purposes: I bake muffins and cakes in silicone, mostly sweet pastries or casseroles in non-stick and glass, but bread - in ceramic and steel forms, sometimes in cast aluminum. Still, the material from which the mold is made greatly influences how the bread, and especially the crust, turns out. In addition, each form has its own characteristics, baking conditions and temperature conditions, preparing the mold for baking and caring for it afterwards.
I have an ambiguous attitude towards silicone; there is an opinion that when heated, it emits “harmful substances” and is generally not environmentally friendly. At the same time, these are very convenient forms: nothing really sticks to them, and silicone itself is simply an amazing material in its versatility.
It can be both liquid and solid; various seals, oils, sealing suspensions and other products for cars are made from it, used in cosmetology and many other places. After all, it can be different in composition and contain silicon, boron, cobalt, chromium, nickel, manganese, selenium, copper and other elements. In general, this is the difficulty - it is not known what silicone molds, including mine, are made of, so I use them at temperatures no higher than 220 degrees, and more often lower. Honestly, I don’t know if they emit any harmful substances, similar to the version that silicone is terrible, there is another one that silicone is completely inert. But I also know for sure that you shouldn’t heat silicone molds above 220 degrees - they will start to stink, and this already says something. Therefore, silicone is not suitable for baking bread, when the oven needs to be heated to 230-250 degrees. Although, to be fair, I note that I did bake in silicone molds several times and even recently as an experiment, but at a rather modest temperature by bread standards, not exceeding the permissible 220 degrees.
The bread was whole grain, from a mixture of homemade wheat and rye flour, baked well, but a little uneven on the sides, just because of the shape, it bent a little under the weight of the dough. Otherwise, there were no complaints about either the bread or the shape - nothing burned, stuck or melted anywhere, however, the crust turned out to be somehow different - not crispy, not ringing, somehow “flat” in taste and bite. After I took the bread out of the mold, I didn’t even bother to wash it; it was already clean, so I just wiped it with a damp towel. However, I will not advise baking bread in silicone molds; after all, they are not intended for this purpose.
My favorite shape is a black rectangular one code-named “Pullman.”, but in fact not a Pullman (in a Pullman the lid rides on skids, and is not just covered on top, and the alloy is different in composition).
Unlike silicone, it is very durable, has high thermal conductivity and heat capacity, is very powerful, heavy and also environmentally friendly, which is important. It consists of thick black steel, which the Germans call “blue”, and it can be heated to the highest temperatures that it can reach. home oven. Nothing will happen to the form, the bread will burn, but the form will remain. And it, too, if used correctly, is non-stick: if you don’t burn the dough in it, the bread literally jumps out of it by itself, the main thing is not to start shaking it out ahead of time, so that it lags behind the walls of the mold, the surface of the bread should really become a hard crust.
By the way, about the crust. I really like baking wheat bread in it, both white and whole grain, it is simply ideal for wheat bricks. What kind delicious bread it works beyond words! I once sang the praises of the crust of bread baked in this form, and I am ready to do it many more times, because in no other form have I obtained such a wonderful, delicious crust! But with this form you need to know about some nuances of use. For example, bread made from heavy, dense dough needs to be baked in it at low temperatures- up to 160-170, and periodically check how the bread feels. I once baked fermented corn in it on a gluten-free Sekowa, and set the temperature low - 180 degrees and forgot about the bread for the prescribed 40-50 minutes. As a result, horror and a nightmare awaited me: the bread burned, stuck tightly to the mold, I could barely clean it later, and what’s more, after cleaning it, I had to bake it again.
One more nuance: the mold should always be dry; if, for example, you wash it and leave it wet to dry, then rust will quickly appear on it, which will have to be cleaned and the mold re-calcined. About that.
Another bread pan I have a soft spot for.- glazed ceramic, German company.
The material from which it is made is also considered environmentally friendly and does not emit anything when heated. It has thick walls, which heat up very evenly and retain heat for a long time after baking, in other words, the shape is quite heat-intensive, which can be regarded as a characteristic feature. I bake in it mostly rye bread With a large number grains and seeds, it is ideal for such heavy dough that needs smooth, delicate heating. Even if your oven heats unevenly, this pan, thanks to its thick walls, will evenly transfer heat to the dough and it will bake evenly. Pumpernickel, Black Hamster, with Sekowa enzyme - all these are breads made from heavy dough that is not very loosened or “weighted” with a large number of additives. And in a ceramic form, all this bread turns out perfectly and without problems, bakes with a bang, does not stick to the form even a millimeter and is easily removed from it after baking.
But, despite the ease of use and a lot of advantages, it has a couple of points that should not be overlooked: it is fragile, like any ceramics. It is dangerous from temperature changes or accidental shocks; under no circumstances should it be placed under water immediately after baking or simply placed in the sink to wash it quickly - the temperature change will cause it to crack. Due to the thick walls, bread takes longer to bake in it than usual, on average for half an hour, and this is a lot for bread. By the way, I didn’t really like the wheat bread in it; it baked well, but the crust didn’t turn out as breathtaking as in the black steel pan. But I attribute this more to the peculiarities - if I had kept the bread in the oven longer, there would have been a crust.
Manufacturers recommend soaking this mold in water for 20-40 minutes before baking so that the mold is saturated with water. Like any ceramics, this one has millions of micropores in the walls and bottom that can absorb water, thanks to which the mold can retain moisture during the entire proofing, and evaporate it during baking, simultaneously humidifying the air and promoting the formation of the crust and the opening of cuts.
I have another form that I use sometimes, but lately it’s become less and less common - cast aluminum L7.
This is a nostalgic form, white brick, Darnitsky, table and other Soviet wheat and wheat-rye brick varieties were baked in it (and are still baked to this day). Before using the mold for the first time, it is recommended to heat it with oil so that an indelible non-stick layer remains and adheres to the walls, and only then use it for its intended purpose. I actively used it when there were no black steel or ceramic molds, and I’m sure many people have this simple aluminum mold and many enjoy using it. What haven’t I baked in it! And my first rye bread, and wheat buns, and white toast, and the same favorite canteen. But now I’ve abandoned it - until I’ve had enough of new things, I bake in them and can’t get enough of them.
What and in what do you bake, are you happy with your molds, how do you feel about silicone, what would you like? Of course, I dream of a real Pullman, but, in general, I don’t have enough of a real one, with all its advantages. I was thinking about a round ceramic one, but I don’t like tin round bread. But regarding silicone and ceramics for casserole pies, I have a lot of requests: I would like to bake teddy bears for children, and bake beautiful gratins, and in general a lot of other things... by the way, I completely forgot about my silicone mold for a heart-shaped cake. The holiday has passed, I wish I could bake something. With the past, or something)
Active housewives often bake pies, biscuits, rolls, charlottes and cakes, trying to diversify their family's menu. The baking pan plays a fairly important role in what the baking result will be.
Before baking products, you should pay attention to the baking dish and prepare it for use. The baking dish must first of all be of high quality, especially if it is intended for long-term baking of the product. The final result depends on this.
A good uniform will serve you faithfully for many years, so choose your molds very carefully; buying cheap and low-quality molds is a bad decision. Get high-quality uniforms right away.
Sometimes before baking, it is enough to grease the pan with a thin layer of fat and sprinkle with flour. But it is best to use baking paper in your work.
There is paper that does not need to be lubricated with a thin layer of fat on top, and even one that can be used several times. Therefore, carefully read the instructions for using specific baking paper.
Option No. 1 low round shape
Ingredients:
In addition you will need:
Scissors
Culinary brush
Pen
Parchment paper
Work progress:
To work, we will need a low baking dish, parchment paper, a pen, a pastry brush, scissors, and sunflower oil. 
Place the form on the sheet parchment paper and outline the bottom of the mold. 
Cut out the outlined circle. 
Grease the mold with a very thin layer of sunflower oil. 
Place a cut out circle of parchment paper on top. Press firmly. 
Grease the top with a thin layer of sunflower oil (this does not need to be done with every type of parchment paper). The baking dish is ready. 
Option No. 2 high round shape
Ingredients:
Refined sunflower oil
In addition you will need:
Scissors
Culinary brush
Pen
Parchment paper
To work, we will need a tall round baking dish, sunflower oil, a pen, scissors, a pastry brush, and parchment paper. 
Place the baking dish on parchment paper and draw the bottom. 
Cut out the drawn circle. 
Cut a strip of parchment paper, which should be slightly higher in height than the sides of the mold and longer than the circumference of the mold. 
Grease the bottom and walls of the mold with a thin layer of sunflower oil. This is done to ensure that the paper fits tightly to the form. 
Line the sides of the mold with a strip of paper, pressing it tightly against the wall. The ends of the paper should overlap one another. 
Place a circle cut along the contour on the bottom. Press firmly. If the type of parchment paper requires it, grease the top of the paper with a thin layer of sunflower oil. The form is ready to use. 
Option No. 3 square shape
Ingredients:
Refined sunflower oil
In addition you will need:
Scissors
Culinary brush
Pen
Parchment paper
To work, we will need a baking dish, a culinary brush, parchment paper, a pen, and scissors. 
Place the mold on a sheet of baking paper so that the paper is 3-4 centimeters wider on all sides from the bottom of the mold. Trace the bottom of the mold. 
Cut the sheet, taking into account the remaining 3-4 centimeters from the drawn bottom. Cut the sheet from the corners to the corner of the drawn bottom. 
Grease the bottom and walls of the mold with a thin layer of sunflower oil. 
Place the paper in the mold, pressing it tightly against the bottom and sides. Make folds in the corners by folding one corner of the cut paper over the other. 
Grease the top of the paper with a thin layer of sunflower oil (if provided for this type of paper). The form is ready to use. 
Option No. 4 rectangular cake pan
You will need:
Scissors
Parchment paper
Baking pan
Clothespins
To work, we will need a rectangular baking pan for muffins and bread, parchment paper, scissors, and clothespins. 
Cut a strip from a parchment sheet so that it matches the width of the cake pan. Line the pan with parchment and secure it with clothespins. 
Cover the short sides of the mold with short pieces of parchment so that they slip under the main sheet at the bottom. We secure them on top with clothespins. 
The mold is ready to be filled with dough. 
If this is provided by the type of parchment paper, then grease it on top with a thin layer of vegetable oil. 
Happy culinary experiments!
In addition to the set necessary ingredients and cooking technology, the success of the baked pie largely determines the size of the mold and its preparation. By choosing the right size and learning how to prepare the pan for baking, you will protect the successfully kneaded dough from burning, and your pie will turn out great.
About the mold size
The size of the mold is very important for baking. Often the recipe contains information about this. If you find an indication of the size of the mold in the recipe, know that the measurement is made at the base (bottom).
But if this information is missing, be guided by the amount of dough prepared so that it lies on the bottom of the mold in a layer that is not too high (or thin). Remember that the height of the dough layer in the pan affects the baking time and temperature of the pie.
Choosing a pie pan
1. When buying pie pans, it is advisable to opt for high quality utensils. Durable and high-quality material will not allow the mold to warp or bend, and baked goods will not stick to the bottom.
2. Keep your pie pans in good condition, wash and dry them after baking to prevent rust. Store the molds in a warm, dry place.
Treating the inner surface of the mold before baking
1. For baking light biscuit The dough form should be greased with melted butter or margarine and sprinkled with flour so that the dough adheres well to the walls. This method of processing the form is called a “French shirt”. If you line the mold with paper, the dough will pull away from the walls and the sponge cake will turn out deformed.
2. In most cases, the pie is baked in a mold greased with butter or margarine and lined with baking paper. You can cover only the bottom or the bottom and walls with such paper if the cake takes a long time to bake and there is a risk of it sticking to the sides.
How to Prepare a Shallow Mold
1. Place the mold on a sheet of baking paper, trace with a pencil and cut out the resulting circle or rectangle.
2. Grease the mold with melted fat, place the cut paper on the bottom, and apply melted fat on top so that the paper is better saturated.
How to prepare a deep form
1. Fold a sheet of baking paper in half, place the mold on it, trace the outlines with a pencil and cut out a circle or rectangle with scissors.
2. Cut a strip from the sheet folded in half, with a width equal to the height of the mold + 2.5 cm, and a length sufficient to overlap the inside of the mold.
3. Grease the bottom and walls of the mold from the inside with melted fat, place a side strip in the mold. Carefully press it to the sides and make neat folds at the corners (in the case of a rectangular shape).
4. Place the paper cut along the contours on the bottom and press carefully. Brush the melted shortening onto the bottom and sides of a deep dish pan on top of the paper.
Sometimes combined preparation of the form is acceptable. For example, the sides are greased and sprinkled (French shirt), and the bottom is covered with baking paper.
If you have silicone mold, no additional coatings are necessary.
Sand dough in molds made of any material does not require coating or greasing.
Good luck preparing your form and delicious pie in it!
Looked 3243 once
And I really wanted the bread to look and have the shape of store-bought bread, so that I could eat and cut it as usual.
I was looking for this form all over Karaganda, and found it, the Kukmar company, the joy was immeasurable, since I am familiar with this company from the Pancake Frying Pan, which is a pleasure to bake with.
The shape is very light and back side It is indicated that it is from the Kukmar company.
It costs 1000 tenge or 200 rubles, and on the official Kukmara website it costs 167 rubles, there you can also see its dimensions and characteristics, so the price is good.
At first I didn’t know how to use it for the first time, and I immediately asked my friend, she worked in a bread factory for many years and she has an education in baking bread. She said to grease with sunflower oil and put in an oven preheated to 200 degrees for 10 minutes. That's what I did. When I pulled it out of the oven and looked inside, I saw sticky, dark brown butter, and I was upset, the former beauty of the shape had disappeared.
I thought, what is this for?
I went online and found that oil creates a non-stick film and prevents bread from sticking to the pan when baking. That's how it is, the bread just pops out of the pan.
I found on the Internet how to properly harden the mold:
How to use bread pans
What to do with aluminum molds immediately after purchase? (simple algorithm)
- Wash the mold in hot water and soap twice.
- Dry in the oven (temperature 70ºС, 20 min.)
- Coat the inner surface well vegetable oil.
- Place the pan in the oven upside down on a baking sheet or some kind of metal stand so that excess oil drips off and does not accumulate in the corners.
- Heat at 250ºС for 10 minutes. In this case, a thin oil film is formed on the aluminum surface, which will subsequently serve as a non-stick coating. After calcination, the molds become very dark.
- Turn off the oven and let the pan cool.
- Bake bread. Before baking the bread, grease the inside of the pan again. Instead of pure vegetable oil, you can lubricate the molds with a non-stick mixture of the following composition:
1/3 lard, 1/3 flour, 1/3 butter.
- After baking, wash the molds in warm water without detergents. Remove the remaining bread from the walls with a soft cloth so as not to disturb the formed non-stick layer.
Before baking, I grease the pan again. Next I put the dough, this form needs 650 grams, and leave it to proof. I have room temperature takes 4 hours.
Then I put it in the oven preheated to 220-240 degrees for 10 minutes with steam, and then reduce the gas to 200 and bake for another 40-45 minutes.
Our bread is baked. It flies out of the mold and doesn't stick at all. I take it out immediately and leave it on a wire rack to cool.
Before placing the dough in the mold, be sure to grease it. We recommend using for this butter or margarine. It is not advisable to cover the mold with vegetable oil, since it quickly drains from the sides. Grease the mold with cold oil, this will make the coating thinner, and you can use a brush to make it even.
After greasing the pan, you can additionally sprinkle it with flour, finely ground breadcrumbs or almonds. To distribute them evenly, rotate the pan, lightly tapping it, and simply pour out the rest. This method is also called the “French shirt”.
Baking paper or parchment are reliable helpers. Cut a circle out of them with a diameter slightly larger than the mold and place it on the bottom, so the bottom of the baked goods will definitely not stick to the mold and it will be easier to remove it. However, it is worth remembering that before covering with paper, the baking sheet or mold still needs to be greased first.
If you are baking from yeast dough with sides (for example, open pies), then it is worth greasing only the bottom of the mold so that the dough does not “slip off”.
Before removing the baked goods from the pan, let it sit for about 10 minutes, since immediately after the oven the dough is still soft and tender and can be easily damaged.
Enjoy baking!
