{"id":137672,"date":"2025-03-16T15:42:46","date_gmt":"2025-03-16T15:42:46","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/guide-to-bread-baking-tins\/"},"modified":"2025-03-16T15:42:46","modified_gmt":"2025-03-16T15:42:46","slug":"guide-to-bread-baking-tins","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=137672","title":{"rendered":"Guide to Bread Baking Tins"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div itemprop=\"text\">\n<figure class=\"wp-block-image\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"760\" data-lazy-type=\"image\" src=\"https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread-1024x760.jpg\" alt=\"Danish malted rye bread\" class=\"lazy lazy-hidden wp-image-1903\" srcset=\"https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread-1024x760.jpg 1024w, https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread-300x223.jpg 300w, https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread-624x463.jpg 624w, https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread.jpg 2048w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\"\/><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"760\" src=\"https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread-1024x760.jpg\" alt=\"Danish malted rye bread\" class=\"wp-image-1903\" srcset=\"https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread-1024x760.jpg 1024w, https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread-300x223.jpg 300w, https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread-624x463.jpg 624w, https:\/\/www.thebreadshebakes.com\/wp-content\/uploads\/2015\/07\/Danish-malted-rye-bread.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"\/><figcaption>Danish malted rye bread<\/figcaption><\/figure>\n<p><span data-sheets-userformat=\"{\" data-sheets-value=\"{\" post=\"\" kw=\"\" research=\"\" bread=\"\" tins=\"\" loaf=\"\" i=\"\" put=\"\" together=\"\" a=\"\" guide=\"\" to=\"\" bannetons=\"\" while=\"\" ago=\"\" have=\"\" now=\"\" also=\"\" completed=\"\" my=\"\" baking=\"\" tins.=\"\" it=\"\" difficult=\"\" know=\"\" where=\"\" start=\"\" when=\"\" just=\"\" starting=\"\" out=\"\" in=\"\" the=\"\" journey.=\"\" tried=\"\" include=\"\" answers=\"\" vatious=\"\" questions=\"\" been=\"\" asked=\"\" about=\"\" over=\"\" years=\"\" these=\"\" faqs=\"\" within=\"\">I put together a detailed <a href=\"https:\/\/www.thebreadshebakes.com\/2017\/03\/bannetons-bread-proofing-baskets\/\">guide to bannetons<\/a> a while ago and I wanted to do the same also for bread baking tins. It\u2019s often difficult to know what baking tools to get when starting out in bread baking and these guides to baking equipment are aimed to help along the journey.<\/span><\/p>\n<h2>My <span data-sheets-userformat=\"{\" data-sheets-value=\"{\" post=\"\" kw=\"\" research=\"\" bread=\"\" tins=\"\" loaf=\"\" i=\"\" put=\"\" together=\"\" a=\"\" guide=\"\" to=\"\" bannetons=\"\" while=\"\" ago=\"\" have=\"\" now=\"\" also=\"\" completed=\"\" my=\"\" baking=\"\" tins.=\"\" it=\"\" difficult=\"\" know=\"\" where=\"\" start=\"\" when=\"\" just=\"\" starting=\"\" out=\"\" in=\"\" the=\"\" journey.=\"\" tried=\"\" include=\"\" answers=\"\" vatious=\"\" questions=\"\" been=\"\" asked=\"\" about=\"\" over=\"\" years=\"\" these=\"\" faqs=\"\" within=\"\">guide to choosing the right bread tins<\/span><\/h2>\n<p><span data-sheets-userformat=\"{\" data-sheets-value=\"{\" post=\"\" kw=\"\" research=\"\" bread=\"\" tins=\"\" loaf=\"\" i=\"\" put=\"\" together=\"\" a=\"\" guide=\"\" to=\"\" bannetons=\"\" while=\"\" ago=\"\" have=\"\" now=\"\" also=\"\" completed=\"\" my=\"\" baking=\"\" tins.=\"\" it=\"\" difficult=\"\" know=\"\" where=\"\" start=\"\" when=\"\" just=\"\" starting=\"\" out=\"\" in=\"\" the=\"\" journey.=\"\" tried=\"\" include=\"\" answers=\"\" vatious=\"\" questions=\"\" been=\"\" asked=\"\" about=\"\" over=\"\" years=\"\" these=\"\" faqs=\"\" within=\"\">I\u2019ve tried to include answers to the vari<\/span><span data-sheets-userformat=\"{\" data-sheets-value=\"{\" post=\"\" kw=\"\" research=\"\" bread=\"\" tins=\"\" loaf=\"\" i=\"\" put=\"\" together=\"\" a=\"\" guide=\"\" to=\"\" bannetons=\"\" while=\"\" ago=\"\" have=\"\" now=\"\" also=\"\" completed=\"\" my=\"\" baking=\"\" tins.=\"\" it=\"\" difficult=\"\" know=\"\" where=\"\" start=\"\" when=\"\" just=\"\" starting=\"\" out=\"\" in=\"\" the=\"\" journey.=\"\" tried=\"\" include=\"\" answers=\"\" vatious=\"\" questions=\"\" been=\"\" asked=\"\" about=\"\" over=\"\" years=\"\" these=\"\" faqs=\"\" within=\"\">ous questions I\u2019ve been asked about tins over the years, so here we go. <\/span><\/p>\n<h3>Advantages\/disadvantages of bread tin baking<\/h3>\n<ul>\n<li>Bread tins give your bread loaf a predefined shape \u2013 so if you are looking to bake a loaf for making square sandwiches, then a bread baking tin is the way to achieve this.<\/li>\n<li>Baking in tins is less fuss and more straight-forward than free-form or banneton-based baking and often, if I\u2019m strapped for time, I will choose to bake in a tin rather than with a banneton or free-form.<\/li>\n<li>If you are just starting out, it\u2019s much easier to bake in tins and it\u2019s also much easier to see how much your loaf has risen, so it would be my recommendation to bake in a tin before you bake using a banneton. If you want a bread that\u2019s guaranteed to hold its shape, bake in a tin!<\/li>\n<li>Your loaf may stick in the tin if you are using a low quality or damaged tin and you might damage its shape while trying to get it out. However, simply use a non-stick tin and grease your tin in order to get around this.<\/li>\n<\/ul>\n<h3>Types and materials of bread baking tins<\/h3>\n<p>The most basic thing to look out for is that you buy a bread and not a cake tin. The best baking tins for bread baking have steep, nearly straight sides, are relatively narrow and\u00a0 have folded ends. This will support the rise of your loaf well. Please note that cake tins usually have slanted sides, can be quite wide and are usually made from lighter material than bread tins. <span data-sheets-userformat=\"{\" data-sheets-value=\"{\" loaf=\"\" pans=\"\" cook=\"\" your=\"\" baked=\"\" goods=\"\" evenly=\"\" release=\"\" them=\"\" with=\"\" little=\"\" fuss=\"\" and=\"\" are=\"\" made=\"\" of=\"\" heavy-duty=\"\" materials.=\"\">High-quality loaf pans cook your baked goods evenly, release them with little fuss, and are therefore made of heavy-duty materials.<\/span><\/p>\n<p><span style=\"display: inline !important; float: none; background-color: transparent; color: #333333; cursor: text; font-family: 'Libre Franklin','Helvetica Neue',helvetica,arial,sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">There is no reason why robustly constructed, professional bread tins shouldn\u2019t also be used by home bakers. The better the bread tin, the better the bake.<\/span><\/p>\n<ul>\n<li><strong>Non-stick metal bread tins<\/strong> \u2013 Metal bread tins made from aluminised steel are best for baking bread. I use the bread tin supplier brand USA Pan, which comes with an eco-friendly, PFOA- and PTFE-free silicone coating which has good non-stick properties.\u00a0<\/li>\n<li><strong>Metal bread tins with lids<\/strong> \u2013 Using a <span data-sheets-userformat=\"{\" data-sheets-value=\"{\" lid=\"\" for=\"\" baking=\"\" square=\"\" slices=\"\" perfect=\"\" making=\"\" sandwiches=\"\">slide-on lid for baking bread in tins is an excellent way for making square sandwich bread loaves. So-called \u2018Pullman loaf tins\u2019 (i.e. tins with slide-on lids) are also essential when baking <a href=\"https:\/\/www.thebreadshebakes.com\/2014\/08\/baking-traditional-real-german-pumpernickel-bread\/\" target=\"_blank\" rel=\"noopener noreferrer\">Pumpernickel bread<\/a>.<\/span><\/li>\n<li><strong>Glass bread tins<\/strong> \u2013 Glass bread tins unfortunately don\u2019t make great metal bread tin substitutes. Glass conducts heat extremely well and sweeter breads which contain more sugar might therefore start to burn before being cooked all the way through. However, you can use a glass tin well for making bread pudding.<\/li>\n<li><strong>Silicone loaf tins<\/strong> \u2013 Bread will never stick in a silicone loaf tin such as the <a href=\"https:\/\/www.thebreadshebakes.com\/2014\/03\/lekue-bread-maker-review\/\">L\u00e9ku\u00e9 bread baker<\/a>. However, it will also not brown very well as silicone is a poor heat conductor.<\/li>\n<li><strong>Ceramic loaf tins<\/strong> \u2013 Ceramic is like glass: it conducts heat very well, but can cause over-browning in sweet dishes. The biggest advantage of using a ceramic tin as a metal bread tin alternative is that your breads will look pretty e.g. if you are <a href=\"https:\/\/www.thebreadshebakes.com\/2016\/09\/homemade-christmas-bread-gifts\/\">baking a bread gift<\/a>!<\/li>\n<\/ul>\n<h4>Problem shooting<\/h4>\n<p>\u201c<em>If you do experience any <strong>tendency for the dough to stick<\/strong>, use a very thin film of fat or oil just to be on the safe side. Although oils such as sunflower and olive work perfectly well, they inevitably run down the sides of\u00a0the tin and can leave a bit of a puddle in the bottom which can \u2018fry\u2019 the base of the loaf. Fats such as butter or lard that are hard at room temperature avoid this problem in that they can be smeared evenly over the <\/em>sides and bottom of the tin \u2013 and they will stay put until the dough is in the tin.<\/p>\n<p><em>Never use a metal knife or other hard implement to help reluctant loaves out of the tin. If they don\u2019t slide out easily, tap the side of the tin with your (oven-gloved) hand or on a pad (e.g. a folded tea towel) on the table. If this doesn\u2019t work, leave the loaves for a few minutes to \u2018sweat\u2019: the residual\u00a0steam coming out of the loaf will condense on the inside surfaces of the tin and often has the effect of dissolving any sticking points<\/em>.\u201d <a href=\"https:\/\/www.breadmatters.com\/use-care-of-being-equipment\/\" target=\"_blank\" rel=\"noopener noreferrer\">Expert from the most knowledgeable of bread gurus at Bread Matters<\/a><\/p>\n<h3>Bread tin sizes<\/h3>\n<p>There\u2019s a large variety of loaf tin sizes and bread tin dimensions available and it\u2019s best to check for dough volume on an individual tin basis. Bread tin measurements and related loaf tin capacity will typically be stated in the product description.<\/p>\n<h3>Bread tin cleaning<\/h3>\n<p>Don\u2019t use washing up liquid on your non-stick metal bread tins. Instead, wipe up any residue of flour or dough left in the tin after baking with a damp cloth. For tougher dough bits stuck to the tin, soak the tin in warm water and it should come away easily. Never use anything that may damage the non-stick surface of the bread tin. Never use any metal tools to scrape dough bits off. I use a soft sponge if needed.<\/p>\n<h3>Loaf tin storage<\/h3>\n<p>Loaf tins are great for stacking. However, don\u2019t be tempted to simply stack tins inside each other without putting some paper or cloth between them. I use thin muslin cloths in between the tins to prevent the non-stick glaze being scratched.<\/p>\n<p><!-- CONTENT END 1 -->\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Danish malted rye bread I put together a detailed guide to bannetons a while ago and I wanted to do the same also for bread baking tins. It\u2019s often difficult to know what baking tools to get when starting out in bread baking and these guides to baking equipment are aimed to help along the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":137673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[2884,14675,2059,58887],"dealstore":[],"offerexpiration":[],"class_list":["post-137672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-baking","tag-bread","tag-guide","tag-tins"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Guide to Bread Baking Tins - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=137672\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guide to Bread Baking Tins - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Danish malted rye bread I put together a detailed guide to bannetons a while ago and I wanted to do the same also for bread baking tins. 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