I saw such beautiful silicone bread molds

Forms for baking bread Forms for baking bread

I wonder if anyone baked bread in them?
Yana, I bake stagnant bars in such a way, but my drawing is simpler, and this one is just lovely! In my opinion, someone has already bought this, I saw a photo in another Temko. It is very convenient, nothing burns, it washes well, only one thing is bad, because you grease the loaves with yolk before baking, and here the top of the loaf is at the bottom. I do this: when I see that the loaf is practically baked, I take it out of the mold, turn it over, grease it with an egg and put it in the oven for a couple of minutes. I saw the same form in Mosmart, but was greedy, because one already exists, and then regretted that I had not bought it, in the dough recipe it turns out just for two loaves. So I make one like this, and the other is rifled.
P.S. Here I have just the second.

It seems to me that this topic deserves attention. Let's share the information about who in what dishes is used to ferment and bake homemade bread.

It turns out that the choice of the form also depends on the piece of dough that you want to put in it, and the quality and appearance of the bread also depends on this.

It is useful to know the volume of the bread pan in liters (fill the pan with water and pour the water into a measuring cup) before placing the dough in it for proofing.

For bread with medium crumbling, lay 245g of dough for each liter of bread pan volume, if the oven is with the lid closed, and 260g / l if oven without lidto get a round loaf hat. For very dense types of bread, calculate 275 g of dough / l of the form

For example, if the form is three-liter, then you can bake in it, without a lid,
260 x 3 = 780g dough for medium crumb bread.

Hearth bread is only racked in "molds" (cassettes, baskets made of vine), but it is baked without them, on a clean hearth of a heated oven

It is clear that if the form is too spacious, then the baked loaf will turn out to be squat, wide in appearance. And if the form is tight, then the dough will spill over the sides and sag, baking into an ugly lumpy hump or bread with a huge mushroom-shaped cap on a small "leg".

I use CIMAX transparent dishes for baking bread in the oven. And I have several forms of different sizes. ... Today I bought another form with a larger volume - 2.8 liters, because last time the bread with herculean sourdough came out completely out of the mold and hung over it with its sides.



Round thick-walled products: pots and bakeware.
Simax pots and bakeware are designed for cooking in all types of ovens, including microwave and convection ovens (you must follow the manufacturer's instructions). Do not add cold liquid while roasting. Products can be placed on stoves (including glass-ceramic), provided that the diameter of the bottom of the cookware is less than or equal to the diameter of the burner. Use a flame divider when using gas stoves.

Oval and rectangular thick-walled products: roasters and braziers with lid
Roasters and roasters with a Simax lid are designed for cooking in all types of ovens, including microwave and convection ovens (the instructions of their manufacturers must be followed). Do not add cold liquid while roasting.
I use a silicone rectangular shape Tefal Proflex, the same glass shape Pyrex, a glass rectangular wide shape SIMAX, an oval shape with a Borkam Turkey lid (she was the very first, she was almost 10 years old)

PYREX unique dishes made of borosilicate glass.
This is a high-tech production that has been on the market for 90 years. This is a tableware that meets the requirements of its consumer.The uniqueness of dishes made of borosilicate glass, in contrast to calcined glass, is expressed in the following absolute advantages:
- Resistant to thermal and mechanical shock
- Comfortable, beautiful and long-lasting
- Does not absorb odors and leaves no food residue
- Reliable and long-lasting
- Universal and multifunctional in operation
- Does not absorb foreign odors and leaves no residue from food
- Used for table setting

To preserve the consumer properties of the dishes, it is not recommended:
- Place dishes on a cold or damp surface
- Pour cold liquid into hot dishes
- Pour hot vegetable oil (fats) into a cold dish
- Immediately from the refrigerator put into the microwave oven or oven
- Use abrasive cleaners and powders

In PYREX cookware, you can cook on the gas stove only using the divider.

Borosilicate glass, on the basis of which the PYREX® cookware is made, does not burst during thermal shock (sharp temperature drop).
That is why PYREX lids? are used by almost all major manufacturers of non-stick cookware, including Kulinar, Rondine and TEFAL.

Proflex Tefal
Silicone baking dish
Flexible silicone with natural non-stick properties for oil-free baking and gentle and easy removal of baked goods
Exclusive TEFAL patent: stainless steel frame for ease of use
Oven, Microwave, Fridge and Freezer safe and dishwasher safe
Variety of forms

Forms for baking bread

Excellent Temka!

Try in such a saucepan, first with the lid closed at the maximum allowable temperature for 15 minutes and another 30 with the lid open at 230
The effect of steam humidification, the crust is wonderful

I have a large rectangular and 2 medium-sized round shapes with Tuscan yellow clay lids, and a 4-liter cast iron cauldron with a non-priar coating. In a cauldron, a large form or 2 medium ones, just all my dough fits at a time.

Forms for baking bread
Forms for baking bread
Forms for baking bread
The mold can be much larger if the dough is thick enough. I did the rustic one many times - it worked out great. ... But rye, where the dough is more viscous, spreads in shape. Here it is better to take a clearly suitable form.

And a little secret: the formed loaf or loaf must be defrosted not in the form where the pastries will be, but in another, smaller in size, laying baking paper. Then put a loaf together with paper in a form heated with the oven. Then it keeps its shape much better.

Yes, this means cast iron or non-stick iron. It is better not to put cold dough into hot ceramics and pyrex.
Here it is necessary to transfer from a proofing form on paper to a cold ceramic or glass, put in a cold oven and heat to the desired temperature. In this case, add 15 minutes to the usual baking time.

I spied in the comments on the Breadtopia website
If the paper is of good quality, you do not need to oil or sprinkle it with anything. If it is white, everything sticks to it, you need to smear and sprinkle it, and if it is sticky rye dough, too. I lightly grease with olive oil and sprinkle with either bran (it goes well with rye bread, on top too - they are fried and give excellent smell and color), or COARSE (rye or whole grain) flour. In this case, I sprinkle a little flour on top - it gives a "rustic" appearance

Especially sticky dough, like for ciabatta, on Bredtopia it is advised to sprinkle with RICE flour before the last proofing
I bought this bread mold today.

Forms for baking bread

I was very pleased with her,
it is also suitable for baking ...

Forms for baking bread

And here is the bread

Forms for baking bread
Uncle Sam
Quote: GruSha

I bought this bread mold today.

Forms for baking bread

Either I have something wrong with my eyes, or I didn't understand something.
In the photo, the shapes and diagonal stripes and the base for the strips are pressed into the loaf.
And how then the top of the loaf turns out to be CONVEX and rounded ???
Quote: Uncle Sam

and the diagonal stripes and the stripe base are pressed into the loaf.
Pressed from the BOTTOM. And the top of the loaf turns out to be CONVEX and rounded, or I'm also NOT in the subject ...
I bought a bread pan like this:

Forms for baking bread

Forms for baking bread

I bought it at the Metro. Coating - Teflon. Size 25 * 11 * 7.
I will test it, I will definitely report it.
Quote: kava

"Of course, it's a shame that our domestic suppliers do not really care about baker-consumers. She was jealous when she saw real baguette holders from one of the girls on our forum!
I sympathize! Here you go to the hamasin nearby and choose, at least these:
Forms for baking bread
5 kaksov is just a dachshund ...
Forms for baking bread
kava, with holes is expensive - 30 kaks ...
Sergey Kornilov
Instead of a baking dish in the oven, it is good to use a regular ceramic or clay flower pot. It is better to choose a low and wide pot, not painted, and wash it thoroughly for the first time, rub it with salt and burn for about an hour or two at the highest temperature in the oven.
After that, use it only for baking bread.
The bread tastes much better. The crust is beyond competition.

P.S. There is a hole at the bottom of the pot - you can cover it, for example, with a splinter from a saucer. And if the dough is thick, then it itself will not flow there.
Forms for baking bread (loaf) - 🔗

I am a very addicted person. Began to bake before your eyes. All these forms, including the baking stone and the bread proofing tins, were acquired, but they turned out to be side accessories. The main thing is the desire to bake. For every day I do it in the available means.
Freken Bock, Mueslik, is this?
Forms for baking bread
I bought discounted flowerpot trays and made a stone for baking bread. Only the pallet must be turned over so that there are no sides. Thanks to Innochka from Good Cook for the idea.

Forms for baking bread
Friends sent me this form for bread.

Forms for baking bread

For comparison, I took a photo next to the cake pan.
Alloy bread molds for serving and half serving. They bake well and perfectly "give away" the finished bread !!!

Forms for baking bread
Freken Bock
Quote: baker001

In one of the Raisin recipes, I saw what she bakes bread in - such a cute wok with a lid. Do not tell me what kind of wok it is, which company, how much does it cost and where are they sold? Thank you in advance!

Can I answer? This is a BERGHoff wok 🔗 In their stores they sell
You need ordinary terracotta tiles (in appearance - the material for flower pots) or a clay tray. No dyes, no coating. You do this: you buy a tile and wash it thoroughly (it is not known who walked on it). Then you thoroughly coat with vegetable oil on all sides and put in a cold oven. You heat it up to 210 degrees and let it burn for 20-25 minutes. You turn off the oven and let it cool down in it. This should be done 4 times. The first time there will be smoke - the dirt will burn out, but only the first. All other times I ignite it while doing something in the oven. Oil should be coated every time. You will see that the tiles are ready when even the cold has the color "oiled."
Why is it needed. Clay is a porous material, therefore it draws in excess moisture from the air, but if you put bread on a hot stone, then due to the same "guy" you get a crispy crust from below. In addition, due to the fact that the tile heats up well, an even temperature is maintained in the oven.
IMPORTANT! The tile does not react well to a sharp change in temperature, so you cannot put it in an already heated oven, or take it out into the cold when hot.
My flower pallet is six months old. I also like to bake Ossetian pies on it.
To be honest - I did not process anything, I washed it with soap before use - that's the whole treatment. It still serves. I agree with Lissa - that there should be no temperature changes.
Maybe not quite the topic? .. Who has (who uses) porcelain dishes like this one? .. This is a "Bianco" baking dish.

Forms for baking bread

The question is the following. Is it possible to make baked goods in such forms (they are thick-walled) (bread, muffins, etc.)P.)? I tried it several times, but despite the fact that the top is perfectly browned, the crumb is baked, the bottom remains very (well, very!) Pale, almost white. This is especially noticeable on cupcakes. I'm afraid to keep in the oven longer - the top will burn, and the dough will dry out ... Maybe you need to put the mold in the very bottom of the oven, and not in the middle, as I do? .. Maybe such forms are, in principle, not intended for baking, but only for baking where is the "frying" of the bottom unimportant? ..

Share information, thoughts, please ...
I bake muffins in small china tins. Only the top is fried. These are the features of such forms.
baker001, were you looking for something like that?


Write in your profile where you are from, it will be immediately clear what to offer you ...
Quote: Packet link = topic = 3768.0 date = 1250099809

baker001, were you looking for something like that?


Write in your profile where you are from, it will be immediately clear what to offer you ...

Thank you, Pakat, but I have such a heavy cast-iron pan with an enamel coating, but I don't want to use it for baking bread. I heard that it darkens inside because of this, I don't want to spoil the enamel; This saucepan serves me well for roasts, pilaf and various stewing. And I live in the States. That wok from Berghoff is slightly different and lighter. So far I have decided that my next purchase for the kitchen will be the "Roman pot" Romertopf.
baker001 , here's a piece of the American Berghoff catalog, look for what you need ...
And in the garage I found old grandmother's cast-iron molds. She had a bakery in the village in 1920, then it was destroyed, and everything that they could was taken away. I still had round shapes; in Soviet times, my mother made pilaf in them. But I threw them out, the young one was not needed. Well, these survived. Magic bread turns out.

cast iron molds.jpg
Forms for baking bread
And here is my homemade baguette holder.

baguette holder.jpg
Forms for baking bread
Stainless steel mesh. The husband did the house himself. At first I wanted to give it to the plant, but I did it myself.
Quote: poiuytrewq

Maybe not quite in the subject? .. Who has (who uses) porcelain molds ...
The question is the following. Is it possible to make baked goods (bread, muffins, etc.) in such forms (they are thick-walled)? Tried it several times, but despite the fact that the top is perfectly browned, the crumb is baked, the bottom remains very (well, very!) Pale - almost white.

poiuytrewq, now there are a lot of container shapes on sale that are positioned as "for baking", which often means that the container will withstand a certain number of degrees in the oven and no more.

In fact, it is very important from what clay this form is made and by what method, with a special firing, thick thickness, and for such forms thermal conductivity, porosity - each has its own, so the bottom may not be baked in some

I baked bread in a French clay mold (from Emile Henri) and the crust was thick, and the bottom is especially so
Here in this one:

Forms for baking bread

Also from what I saw on sale there are two good firms:
- Italian DE SILVA - tested - bakes gorgeous
- firm terracotta Viva rica - I don't know, I just saw it and liked it to the touch in terms of quality, it feels like, in theory, it should bake well

DeSilva's website, where you can see all three branches of their dishes


You can even put it on fire, in Russia it is definitely on sale, a friend from Magnitogorsk bought herself a few and is now baking with might and main ...
Today in one of the stores I came across such molds, at 200 rubles apiece, the seller does not even know what they are made of (as she said cast-iron, in fact they are made of an aluminum alloy), bought two pieces, they had 4 in total

Forms for baking bread
Zefirka, you don't need to heat anything. Only cast iron molds are poured, as far as I know. And these must be thoroughly washed, heated in the oven for half an hour and allowed to cool. Brush with butter as usual before baking. After baking, as it cools down, be sure to wash, preferably with hot water without detergent. If left without rinsing, the next baked bread will taste bitter. My forms are already fifteen years old, I don't even remember ...At first, I washed them, cleaned them, boiled them in lye, achieved factory whiteness, but I was tortured with sticking bread. Now I wash the molds in hot water, and I only clean the pie pans to a mirror finish. Pies do not stick, because there is enough butter in the pastry for pies. This is the form in which my bread molds are, I am a little ashamed of their unclean appearance.
Quote: Zefirka

Misha, today I became the proud owner of the same aluminum forms for bread.
An employee of the company that sold them to us advised to anneal the molds before use, greasing them with oil and placing them in an oven with a high temperature.
I began to look for information on the Internet, found advice that this should be done with steel molds, and aluminum molds should not be calcined.

What will you advise?
Have you processed your forms?

When I bought such forms, the seller advised the same thing - to grease with oil and ignite. I did just that: I washed it well, dried it thoroughly, greased it with oil and put it in a hot oven.

Not so long ago (after me) a relative bought an aluminum cauldron. In the instructions for it, the manufacturer indicated exactly the same sequence of actions before the first use of aluminum cookware.

So I think it's better to ignite. After baking bread in tins, I don’t wash them thoroughly, if there is no adhering bread (usually on the upper edge maybe), then I wipe it several times with a wet rag, rinsing the rag each time. Well, if something stuck, I soak it and wipe it off with a cloth too.
There is no taste or smell of rancid oil in baked goods.
Zefirka In order for the bread not to stick to the aluminum mold, it must "age" like Margit An oily-polymer film is formed on the surface with properties very similar to Teflon. If it is not there, then you can try to "age" the form yourself, warming up the oil, maybe even 2-3 times and then wash it only with water, without detergents!
OlenaS , sazalexter , thanks for the advice.

I did it all: I warmed it up in a hot oven, after having smeared it with oil.
Started ... the forms became almost the same as those of Margit .
It’s a pity that I didn’t have time to photograph them as new - now it’s even hard to believe how white and silver they were.
Now I will check them in practice, in large ones there is already rye-wheat on sourdough proofing, and in small ones I am about to load wheat bread.
Good forms. The bread baked from them just popped out. The crust turned out to be thin, but ruddy.

Forms for baking bread

Only when the oil was ignited, it leaked out in the bottom of the molds.
Are they so porous, or what?
la_sotte I have the same, made of food grade aluminum, only a little narrower at the bottom. I bought in the market in household goods, on a tip from one of our girls from Donetsk, God grant her health ... I also badly wanted such a form, I could not find it. And as for the ripe dough, how to add it - I add it in pieces to the total mass five minutes after the start of the kneading, I do not stand for 20 minutes. recreation. I didn't notice any fundamental difference. Everything works out great.
I bought such forms in Metro today and I don't know if they will fit or not, tomorrow I will try to bake in them:
Forms for baking bread
Forms for baking bread
the photo just didn't work out very well - something dark
In general, these are not bread tins, but trays for restaurants and there are lids for them. In our Metro, I saw different sizes, and the covers for them lay and were sold separately. But I also wanted to adapt for baking bread.
Quote: Scarecrow

I have exactly the same shapes as yours! Only they are eaten away one at a time. And the same grimy ones. The fatty film formed over many years of use prevents the bread from sticking and jumping out. I also tried to wash them after the factory, but I spat on it.
but I was so fussy love of clean dishes let me down, look what I have done https://Mcooker-en.icdself.com/index.php@option=com_smf&topic=14532.0
Now both pies and bread are whitish in pure forms.I always kept the frying pans in a mirror-like state, and now, having looked at the clean forms of the girls, I decided to clean out the bread molds.
I did not think that such problems could be with a new email. stove. Somewhere on one of the topics, the girls wrote: - take care of the carbon deposits, so I didn't understand what was the matter, I just had to ask.
Now I stain the pans from the outside with oil and in the sun, so that a fatty film forms, I clean only the inner surface. For a month, only one frying pan was brought into the "desired" form, and I have a dozen of them, of different diameters.
In Tataria, pies occupy the main place on the table, I bake them to order quite often, for various celebrations and commemorations.

I made the dough Sitnoy for 600g. flour and divided it in half, and on ripe dough it will probably only be enough for one form, as we will eat this one I will try our ripe bread Without paper, I just slightly greased it. butter and that's it
Nut! Thanks for testing! you will need to buy at least such a form for yourself. Do you think the lid is superfluous?
If there is a desire to buy a lid, why not there will be a saucepan with a lid. I just never baked bread with a lid, it might even be better. Now I know for sure by taking the real form and this one will fit
Thank you girls for your support and kind words
Everyone, everyone, everyone !!! I hasten to share my joy, today I received a parcel from Margit with two real, factory, bakery forms!
Expensive MargitThank you very much for the forms! I immediately put the dough on the bread and this is what I got:
Forms for baking bread
I baked it for the first time, I didn't know how much dough would fit in there. Made simple white bread from 400 g of flour. How much I liked the loaf !!! The crusts are thin, I didn't see the middle, it's hot.
Margit, thank you, now I have become doubly happy with two forms!
I really liked the silicone toast bread pan:

Forms for baking bread

Forms for baking bread

Forms for baking bread

I haven't come across this yet ...
The fact of the matter is that when I removed the lid and tried to bake the bread openly, it remained white for a very long time, and when it acquired at least some color scheme, the crust became very thick. The baking obviously lasted well over an hour. And one day I fell asleep and kept the bread in the goose maker for probably an hour and a half. When I opened it, I saw that the crust had become a normal "crusty" color. In the next experiment, within an hour, the color was acceptable, and when cut, it became clear that the crust was not thick. The bread cools down directly in a closed gosper - the crust is quite soft.

For such baking, I set the oven handle to the maximum (270 degrees). I have the impression that the temperature is noticeably lower than what it really is, I don’t know yet (I’ll get a thermometer, I’ll find out).
Quote: nut

Forms for baking bread
length along the top edge -26.5cm, width -16cm, height 14.5cm

Nut, thank you for the idea of ​​baking in this form. Let me ask you, at what temperature did you bake bread in it? With steam, without? Please share your experience. You have a beautiful bread.
I haven't found any forms like yours yet, but I don't lose hope. I bought square deep ones with lids, do not leave empty-handed))).

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