Forms for baking bread

[natalia52]

And I would gladly buy die-cast aluminum bread molds, but you can't buy it in Germany. Maybe someone will tell you?

natalia52
Natasha, hello! I don't know exactly about aluminum molds, but I fully admit that bread molds can be bought by rummaging
on the websites of online stores.
I have already memorized all the websites of kitchen bells and whistles here, I order everything from them.

There is such a choice of forms that you get lost
And I can not buy it everywhere in kitchen stores, but only in internet stores.
The sizes you want.

Look for German sites with forms for baking bread, or not necessarily just bread, ask in the search query:
kitchen utensils or baking dishes.

We have here a bit of thatthat offer:

Girls, I need advice, my husband was presented with champagne in a metal tube, diameter 10 cm, length 31 cm, do you think you can try to bake bread in it? Will it not stick? How much dough do you need and how to stand while lying down? Here, express your opinions and wishes urgently, hands itch. try.

Why not? baked in cans.

Oil well. You can first bake the form with butter. Then with bread.

Hello ! Excellent cast iron shape. But the link is not a working one, but a page in Israeli and I in no way figure out how to order a form. Can you help?
Thank you

Is this one?


I recently turned it in my hands in one of the shops. She's kind of small ... But heavy.

🔗
that's it there

I ordered these forms on ebay today, now everything is in anticipation




Girls who already have such (tubes for toasts), if anything, it will be possible to ask you questions?

I am such forms on 🔗 ordered. from greed I use 2 sets regularly. the most difficult thing is to choose the amount of test. and the forms must be thoroughly lubricated

I am such forms on
And the price is very nice, even taking into account the delivery

It turned out more expensive for me with ebay.

🔗

and I have another question, please tell me
in cafes they give portioned bread, such small loaves, I can't find where to buy such a form
as I understand it as a form for buns, cupcakes, only rectangular

Look at ebay, I saw these for example:


there are many different

Admin, I searched a box of molds now .. I didn't find it, I don't know where to do it .. but I found a Japanese link, they have it * canapes *
🔗
Maybe we should call it that way too?

[Gypsy]

Admin, I searched a box of molds now .. I didn't find it, I don't know where to do it .. but I found a Japanese link, they have it * canapes *
🔗
Maybe we should call it that way too?

OK! Gypsy , open the topic, and then we will correct it along the way as needed

Opened https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=196019.0

My nightly experiments with bread molds. It is immediately evident that with the asterisk it was necessary to work hard to first push the dough into it, then "knock it out" from the mold when it was baked. Still, in the star, for some reason, the bread was not baked, although all three loaves were baked in the oven at the same level and at the same time. Well-oiled aluminum molds just jumped out of the bread.



Among the disadvantages: the dough rise is not visible in the "star" shape. I had to guess when to turn on the oven for baking

My nightly experiments with bread molds. It is immediately evident that with the asterisk it was necessary to work hard to first push the dough into it, then "knock it out" from the mold when it was baked. Still, in the star, for some reason, the bread was not baked, although all three loaves were baked in the oven at the same level and at the same time.Well-oiled aluminum molds just jumped out of the bread.



Among the disadvantages: the dough rise is not visible in the "asterisk" shape. I had to guess when to turn on the oven for baking

And what kind of shape is so round?

And what kind of shape is so round?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=196019.0

And what kind of shape is so round?

We have a new topic on the forms Curly bread molds for canapes and toasts (+ recipes) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=196019.0

[Girls]

Girls and boys, but who uses such a baking dish for baguettes?



Baking pan for French baguettes, size 38.5x32.5 cm

[Girls]

Girls and boys, but who uses such a baking dish for baguettes?



Baking pan for French baguettes, size 38.5x32.5 cm

I have a similar one. I took two baguettes from Lily (Lyulek), and bought this one on Amazon. I like. Only I both pre-calcined with vegetable oil. I don't believe these non-stick coatings. Somewhere let it stick.

Yes Easy.
It is necessary to wash the form well, dry it. I baked in the oven at 70 degrees for about 20 minutes. Then grease it very well with a clean cloth, abundantly moistened with vegetable oil, on all sides. And in the oven at 250 degrees for 10. And then after baking do not wash, but only wipe.

I have 2 baguettes, I really like

Soon the truth will come another one like this (the seller sent it again, the first one was lost at first ...)

I ordered bread baking molds from Kukmor village of Kukmor Metalware Plant OJSC, there is an online store, although the choice is small, the price is also small, the forms are good

Found an ad with these forms (food grade aluminum material, factory casting)

Something tells me that this is from the bakery of the form. That is, there should be normal material. Can someone from the photo of the form confirm my guesses?

What confuses you? Factory form, aluminum. We bought a lot of these on the forum, already second-hand, cleaned, washed, they get wonderful bread.
Doubt, you can look for completely new forms on the internet, now there are no special problems in this, they began to appear on sale

Found an ad with these forms (food grade aluminum material, factory casting)

Something tells me that this is from the bakery of the form. That is, there should be normal material. Can someone from the photo of the form confirm my guesses?

I have such forms. Dad once worked as the manager of a mini-bakery and brought it home. I like.

Tell me, where on the forum you can buy these aluminum forms for brick or round, you can b. at.

Ask a question here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=319.0
Or where you live here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0
many bakery products here on the forum https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=137370.0

In St. Petersburg, the forms can be bought here: posuda-piter. Quite inexpensive. Only now I don't understand how to prepare aluminum for baking. With cast iron, everything is clear. I have a cast-iron duck (4.5 liters) and an aluminum cast without coating, but I haven't tried baking in them yet. Will it be better in cast iron or no difference?

[Arkady _ru]

Arkady _ru, I washed the forms well. I dried it, and before baking, I grease it with universal baking grease. The bread pops out without problems and the shape is clean. You just need to wipe it with a damp sponge and that's it.

[notglass]

notglass, and what is this universal grease? I only know lithol \ 1-13 \ solid oil ...

[Arkady _ru]

Arkady _ru,
There she is Universal non-stick mold release

Yeah ... thanks, I decided to make ghee, because my butter was brought from the Penates decently, and only I eat it, and, more than six months later, there is still a lot of it in the freezer.
I read that the coverage is certified voluntarily and this is done in an exaggerated way: they take mice and feed them the coverage. All died - 1 class. security; not one died - 4 (the highest, but this is possible only in the absence of acid in the manufacture of the coating, that is, made on water). Well, the intermediate classes, depending on the number of survivors. So I am inclined to think that there is nothing better than food grade aluminum and cast iron.
I liked very thin bagels with poppy seeds ... Now I don't see them on sale at all.I would also agree to straight lines, like baguettes. And you can think of something like a shape for them from a half-tee of the appropriate size (U-shaped aluminum profile). Lay them in a row and forward. But in view of the fact that it is not designed for contact with food, it will be necessary to bake in paper (baking or baking paper - I don't know how to do it correctly). It is still not worth using ordinary paper - who knows what is mixed there during the manufacture.
"Food grade aluminum according to GOST 1583-93 can have no more than 0.15% lead. Also, the content of zinc in food grade aluminum should not exceed 0.3%, arsenic - 0.015%, and beryllium - 0.0005%. Allowed food grade aluminum for use are strictly stipulated in the same GOST. These are aluminum AK7, AK12, AK9, AK5M2. Other brands, in case they come into contact with food or are used for the manufacture of food industry equipment, require permission from health authorities. Although according to GOST 21631 aluminum of grades A0, AD1M, AD1, AB, AVM, AMg2, AL22, AL23, AK7 is also allowed for the manufacture of spoons. " Quote.
So you can buy an aluminum baking sheet and make a baguette mold out of it. It will be possible to bake without any paper. Any husband can master

I bought these forms in Metro today and I don't know if they will fit or not, tomorrow I'll try to bake in them:


the photo just didn't work out very well - something dark

And yesterday in the Metro I grabbed those.
One as in the photo and the second half as small, but the height is the same)
The question is, just lubricate them with oil?

Galvanized?

Steel. These are containers for restaurants.
But since I had a successful baking experience in them, I also decided to buy. They are not expensive 380 r

[Masinen]

Masinen, aluminum bakeware costs from 80 to 180 rubles. (0.22g to 0.76g)

Well, where to find them for such a price))
I bought these and will try them.
I stopped eating bread altogether, got stuck at the end)

Very good and high-quality forms and the bread in them turns out to be chic, real to taste

Probably, with their high heat capacity, they allow baking even in not very good mini ovens. There is practically no heat capacity of such stoves, and the heaters are too localized. A good stove or oven, in my opinion, should have a high heat capacity, good thermal insulation of the cabinet itself, lack of localization of heaters, convection on the back wall (there is the hottest place) and a steam generator (not everyone needs it, really). I even wondered if there are decent models of mini-ovens that are completely thought out in design. That is, with good insulation, non-local heating elements and real convection, and not draft, because of which many people write that it is not necessary to change the time and temperature during baking. This is why it is not necessary because there is no convection, but there is only a pretext for sounding the supposedly existing function. A tin can with heating elements and a propeller on the side is not yet an oven, but a pretext for the name. In the mini-oven, Boman, aka Klatronic, is completely disappointed. It's just Bonnie and Clyde killing hope and stealing our money
I often remember how the mother of my sister's groom (then still) baked pancakes in a Russian stove (near Esenovichi, Vyshny Volochek). I have never eaten like this again.

Admin, Tatiana, can you please tell me if the bread set from Emile Henry should be put cold in a hot oven? That is, do you need to heat the plate separately? And is it possible?

Admin, Tatiana, can you please tell me if the bread set from Emile Henry should be put cold in a hot oven? That is, do you need to heat the plate separately? And is it possible?

Yes, you need to put in a cold oven and reheat with it. A set specially for baking bread in the oven and is designed for up to 220-230 * C.

That is, is it an analogue of a stone? I put it in a cold oven, reheat, then discard the bread, close the lid and bake. Is that correct?

Yes, this is what the manufacturer says in the enclosed instructions for use.

Did you bake in your own form? If it's not difficult, you can post a link. I like the set very much.But I doubt it ...

What reference, what? I bought a set on ozone, I don't know if it is there now.
I did not take a photo of bread in the form.

I bought molds for small loaves, thin aluminum, the bread sticks. How to lubricate so as not to stick, please tell me.

[Olya]

Olya, try universal non-stick mold release ...

[Olya]

Olya, try universal non-stick mold release ...

Thank you.

I looked after the Lumenflon B 38 EE in Yulmart. It seems to be decent and the coverage is good. The price is now 1600r, like 3.8l. Who will say what?

Admin- Tatiana, please tell me, should you put the Emile Henry bread pan in a cold oven with a lid for heating, and then put it in hot bread? So? But it probably won't work with steam? I still won't dare to try the acquisition.

Admin- Tanechka, I also join Irina's question. For a month now I am afraid to approach this form. All I expect is that Someone clever will write the cooking process in it. You are our pioneer. Can you tell someone especially gifted about the process of cooking in this form?