Forms for baking bread

And what is a cap for?

[Markusy]

Markusy, Anna, bake bread well under the hood. You heat it up together with the oven and a stone, then put the bread blank under the hood, bake for 25-30 minutes, remove the hood and bake for another 10-15 minutes.

Great! And I thought, if you close the bread,
he gets wet from the steam inside.

[Anna]

Annaon the contrary, when baking bread, steam is necessary so that it does not dry out and rises better. I wrote it as I understand it, maybe one of the bread gurus will explain it better. Even when you bake without a hood, you give steam at the beginning of baking.

Marina, thank you! I have a mold for bread that closes
and I thought that it would be bad.
I did not see a cap on sale. Apparently our bakery is not very fashionable.
I'll try it in my form. I saw this in the section accessories.

[Anna]

Anna, you are welcome

Someone used, ordered such a form, I remembered bread from an Australian bakery, it seems there was such a thing on Kuznetskaya Street. The bread was delicious.

... Found it on aliexpress. I'm thinking of buying it !? That's just how much dough to put, until I understand.

[Konstantin]

Found on aliexpress

Konstantin, Can I have a reference?
My FP halves are similar, only wavy. I connect them by 2. But there the coating was already at a standstill.
So I'm thinking, whether to take now with a coating or in a metal dish made of cast aluminum to take the same halves

[Olga VB]

Olga VB, Olga, I wrote to you in a personal, direct links to give not yay. The price is a little expensive, I sit thinking.

[Stavr]

Stavr,
You can not give active links, but you can use the usual ones)) I also want a link

give direct links

That's right, straight lines - you can't
And in the usual way - you can

[Olga VB]

Olga VB,
Ol, and where have you seen the cast aluminum? I have 4 forms - I really like them)

Admin,
Tatyana, you puzzled me) I now doubt what I wrote))

[Direct links to external sites are generally prohibited on the forum]

Tatyana, you puzzled me) I now doubt what I wrote))

This is a regular link
https://Mcooker-enn.tomathouse.com/in....0

And this is an active direct link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22419.0

I did not change anything, and it was established on the forum, unless I put it that way

Direct links to external sites are generally prohibited on the forum - only not active, like the top

[Admin]

Admin,
Understood) About the same we

[Stavr]

Helen, Here is a link to Ali, about which Stavr Constantine wrote above:

Biting mold. I bought mine for another 37 rubles at the FP.

But for cast aluminum. Scroll down there.
Have you read the Section Rules carefully?
Just don't go crazy with abundance and quite humane prices
But I still think and beat myself on the hands, because hotzza to buy all their assortment

[Olga VB]

Olga VB,
Thank you, friend) Yes, Ali is absolutely horrible, a terrible price Well, by the way, and in metal dishes, if you buy 2 pieces of the Wavy shape, then it also comes out on a budget, I bought my aluminum much cheaper (I have L11, L7 and some kind of round )

[Admin]

Admin, I'm understood, thank you.



Olga VBBut the contagion form is good!

I bought my aluminum much cheaper

Where did you buy it? Maybe it's cheaper there now?

Good day! Has anyone bought such forms? Some kind of coating, like oxide, and a little scratched. Need to burn or just grease? Help with advice, please.

You do not need to burn anything, grease with margarine, spray or a special mash made of lard and flour. I have now switched to grease with lard.

[Creamy]

Creamy, thanks for the quick answer, otherwise my husband brought it today, and they are some kind of ugly, tomorrow I'll just try to lubricate.



Greased cold molds with butter - popped out easily, as promised Creamy.

Forum users, help a beginner figure it out! I bought a mold for a baguette, silicone, sold in a brownie. I can't make friends with the radical and post a photo (((
Today I tried to bake a baguette in this form. Not only is it difficult to get a fried crust on top of a baguette, since there is no sugar, so the bottom in this form turned out to be just nightmarish, white-white, moist, in general, continuous tears (((
Something tells me that my mistake lies in the fact that I put the form on a baking sheet, but maybe it was just on the wire rack? The form is dense, keeps its shape well)) And I blocked all the holes in the form with a baking sheet ... And in the description they promised a fried crust around the entire perimeter ... Is it really money down the drain?

[Katarzyna]

Katarzyna, the baguette is baked at the highest possible temperature. In our stoves, it is mainly 250C. It always takes longer to bake in silicone, and the metal heats up faster. Alternatively, you can turn over an already semi-finished baguette and bake the bottom, but still a metal shape is better.
I have a metal form and on a baking sheet it is perfectly baked and fried from all sides.
If the silicone is very dense, it may not be tinted. If you put it on a grid, holes can be tinted and there will be a polka-dot bottom.

[Painting]

Painting,
Thanks for the answer. It's a pity, I feel that money is down the drain ((((And this form cannot be adapted for some baking?

[Katarzyna]

Katarzyna, can experiment with time-temperature? And then when I cut the dough, my hands are in vegetable oil, and I generally smear baguettes with an egg. And on the bottom tier a baking sheet with water, I create a steam effect ..
I have metal ones, I bought them in Victoria at a ridiculous price, and the second one turned out to be a gift. And I'm not particularly friendly with silicone, except for rugs. My castle is falling apart, the houses cannot be removed ..

[Katarzyna]

Katarzyna, I have this form of the lekue company, it is with holes:

🔗

The first time I baked it on a baking sheet, the bottom was wet, the second time on the wire rack, it was baked, but it was light. I didn't bake anymore (problems with the stove), but in silicone I always had a light bottom.

[zhita]

zhita,

Thank you, I have a similar shape, only it seems to be poured out in waves. The perforation holes are large enough, the silicone is thick and very elastic, the baguette holder keeps its shape very well. I would put a link, but for some reason it always comes out active for me ((I can't figure out how to make it inactive. And I baked on a baking sheet, now I'll try on a wire rack and at the maximum temperature, otherwise I had a pathetic 200 degrees.

[Marina]

Marina, and where did you order the bread cap? Your bread is amazing!

[liyashik]

liyashik, Leah,

In the online store "Povareshka-brownie", there is a lot of interesting things.

[liyashik]

liyashik, Leah, you have already been answered.
Exactly there. I bake under a hood and do not get enough of it, no dancing with tambourines with steam

I also wanted to buy this cap, but it is not available, and therefore I ordered this form in my spa
and now also without dancing with tambourines

[Olga]

Thank you girls! I'll go and take a look!



Olga, class! Have you already tried it?

[liyashik]

liyashik, Leah, I really like it, the crust is completely different, and the crumb is also beautiful, lacy. Of course I want Emile Henry, and compare what bread will turn out

Girls, dreams come true, my birthday is really only 2, but the transport company delivered a gift today, thanks to my beloved husband

[Olga_Ma]

Olga_Ma, Olga, Wow! What wealth!
Cool gift for DR

[Marinuly]

Marinuly, Marinochka, thanks

[Olga_Ma]

Olga_Ma, Olya, congratulations. Tsar's gift

[pawllena]

pawllena, Lena, Thank you

Happy birthday super gift

[Ella]

Ella, thanks, but it's too early, birthday is only February 2, it's just the parcel delivered earlier

Peace be with you bakers!

Today my son received an order for his restaurant, and I squeezed out this form from him, I don't know why

I just liked

May I ask about baking in pans? Is cast iron much better than cast aluminum? Or does it matter? If I bake on a stone in aluminum, will there also be sufficient heat accumulated?

[Svetlana]

Svetlana, I have experience only with cast iron and ceramics, but are the standard factory-made bread molds like aluminum? This means that the temperature is enough for them. The mode with and without a lid is, of course, slightly different, but I think the difference in terms of temperature should be small.



I remembered why I began to use a ceramic mold precisely by heating an empty one and dropping a workpiece there. I bought it from Eric of Breadtopia, and he has this option in his video:
🔗
From about 9:40 onwards.

Virgins, tell me, I bought myself a set for baking Emile Henry bread, round such with a massive lid, how to prepare it for the first baking, so that it will serve and delight for many years.

[Sedne]

Sedne, Svetlana, I didn't give anything, they seem to be ready for use

[Olga]

Olga, that is, you do not need to ignite?

[Svetlana]

Svetlana, I did not ignite, but bake - I put a cold dish with bread in a preheated oven

[Olga]

Olga, thanks, tomorrow I'll try to bake

[Sedne]

Sedne, Do not, I have the same, right in the oven, warming up for 40-50 minutes to warm up, lay out the workpiece and bake.

I didn't give anything

+1

I washed it and go.

Before baking, I heat the mold along with the oven). It takes about 20-25 minutes.