Forms for baking bread

Here, force me to take care of the form and bread, which is not included in my plans
I am writing to remember - "bake bread in the form"
I will try, only the problem is in yeast, you need to go for a new batch

Tanya, we will wait!

[Admin]

Admin, Sure sure . Tanyusha, at the end of November you were going to work on the form. During this time, I already managed to buy a uniform and sit out in the bushes in anticipation of super - bread in your performance. I really want to hear your recommendations. We will very much wait.

I'm not an Admin, but I'll try to answer instead of Tanya.
If you bake bread in an oven in the form of a cauldron, gosyatnitsa, vogue, ..., and other things with a lid, then about 30 minutes before sending the bread to the oven, put the intended form there along with the lid, turn on the oven for heating at 230-250 *FROM.
Put the bread blank in a preheated form - it is especially convenient to do this together in baking paper, that is, to put it on it and then transfer it to the form with it.
Close the lid, put in the oven, reduce T * C to 220 * C, after 20 minutes remove the lid, reduce T to 200 * C and bring to readiness.
This is all for bread for 700-900 g of flour.
For shorter and longer baking times, even with the lid closed and open, you need to adjust it.
The heating time for the oven and dishes does not change.
Baking under the lid allows you to do without additional steam (any spraying of the oven and bowls of water at the bottom), but most often it is necessary to spray the bread piece itself before planting it in the oven.
These are general guidelines. But any specific recipe may have its own recommendations.

And now I’m for help.
I am looking for a form for toast bread, so that the difference in the size of the top and bottom is minimal, and better - generally the same size of 10-11 cm.
So far, it has been possible to find forms only for standard loaves (trapezoidal).
And I'm choosing the right size for the sandwich maker ...

[Olya]

OlyaTHANKS VERY MUCH for your help and hint, so detailed!
This is very timely and important for me. Girls want to experiment, but domestic problems do not allow it to be done quickly

Olenka, Tanyusha. and the mold will not burst - is it ceramic?

Olenka, Tanyusha. and the mold will not burst - is it ceramic?

A counter question - won't the stove burst? Ceramic mold and hardened, specially designed for baking, as the instructions say
I have a stewpan from the same series for frying, normally I cook in it on gas

[Lenochka]

For a month now I am afraid to approach this form.

Lenochka, but what is the actual difficulty?!

I made friends with this form right away, I can't love it ...

I use it very often, the bread is wonderful !!!

and the mold will not burst - is it ceramic?

Well, firstly, as the girls correctly wrote, this mold is specially designed for use on the stove, in the oven, in the oven ...
And secondly, problems (possibly, but not necessarily!) Could arise with any utensil, if, for example, you put it directly from the freezer into a hot oven or vice versa.
And so your form is gradually warming up along with the oven.
Remember, for example, that many people bake cakes in paper forms - they put them on a hot baking sheet in a preheated oven - and nothing terrible happens even with paper.
And here is special ceramics.
Our grandfathers-great-grandfathers from time immemorial cooked everything in the oven in earthenware, and there the temperature is colder than in the oven.

Girls, why did I ask such a question and I'm afraid to start it, I had an adventure with this form.I ordered a form in the online store and upon receipt I saw that a piece was knocked off the lower pallet, that is, I saw this form "in section" - there is dark gray ceramics - not like ordinary ceramics. The mold was well-packed - but a piece fell off. Therefore, I already consult with specialists.

[Lenochka]

a piece is knocked off the bottom pallet

Lenochka, and did not try to exchange?

Recently I ordered a porcelain coffee service from the LFZ, and so at one of three saucers, a small piece was chipped off the back side ... I will not hide, I was upset ... I called them, changed without a sound ...

[Crochet]

Crochet, I was not exchanged, because it was no longer in stock, but they sent another product for this amount. Later my daughter bought me this set in a store - I "couldn't live without this set." But the fact itself - I examined this ceramic in section - it looks even more like dark gray glass. Such shiny blotches. I will get over my fear and try to bake bread. What recipe to start with? Can you tell me?

And what is so terrible about the gray color? What does gray affect?
I have a stewpan of this company, also red poured - gray projections are visible at the bottom - so what?
I cook meat in it, chickens with sauce - it turns out like in tagine under the lid - I had no idea not to trust the manufacturer for the quality of the ceramics. Moreover, all instructions and papers are attached.

If you buy specials. baking tiles, it also comes in different colors, shapes, qualities - simple and poured

Tanya, there is nothing wrong. I also have 2 pots of Emile Henri. They are the most beautiful, I adore them. But the first time I saw the form in a "cut" - for me it is some kind of inner fear. Tanya, can you please tell me the recipe for the first bread in the set. To love her immediately.

[Lena]

Tanya, there is nothing wrong. I also have 2 pots of Emile Henri. They are the most beautiful, I adore them. But the first time I saw the form in a "cut" - for me it is some kind of inner fear. Tanya, can you please tell me the recipe for the first bread in the set. To love her immediately.

Lena, the very first bread I will bake is the simplest, without frills, to watch the baking process itself and adapt. I want to put on old sour dough

I took a photo of a stewpan from different points. Clay is gray inside, red glaze on top, all stamps, codes are affixed

[Kroshik]

I made friends with this form right away, I can't love it ...

Did I understand correctly that we are talking about a baking dish from Emile Henry?
Kroshikdear, please write step by step how do you treat her?
Put it in a cold oven, preheat it, then discard the bread?
Or directly with bread in a cold oven? How long does bread bake in it?
At what temperature?
Do you remove the dome (lid) during baking?
Or is the algorithm of use the same as with simple thick-walled pans / royals?
How many grams of dough (at least approximately) fits in the mold? The figure of 400 g of dough flashed somewhere, small loaves turn out, is that so?
Sorry for the many questions.

[Anya]

Anya, I will quote how bread makes OLGA in this form:

I'm not an Admin, but I'll try to answer instead of Tanya.
If you bake bread in an oven in the form of a cauldron, gosyatnitsa, vogue, ..., and other things with a lid, then about 30 minutes before sending the bread to the oven, put the intended form there along with the lid, turn on the oven for heating at 230-250 *FROM.
Put the bread blank in a preheated form - it is especially convenient to do this together in baking paper, that is, to put it on it and then transfer it to the form with it.
Close the lid, put in the oven, reduce T * C to 220 * C, after 20 minutes remove the lid, reduce T to 200 * C and bring to readiness.
This is all for bread for 700-900 g of flour.
For shorter and longer baking times, even with the lid closed and open, you need to adjust it.
The heating time for the oven and dishes does not change.
Baking under the lid allows you to do without additional steam (any spraying of the oven and bowls of water at the bottom), but most often it is necessary to spray the bread piece itself before planting in the oven.
These are general guidelines. But any specific recipe may have its own recommendations.

[Tanya]

Tanya, thank you very much, but I decided that it was Olga VB just wrote about baked goods / toast pan, not our Emile Henry.
Although I would love to Kroshin I listened to the answer. It's just that I've been baking a roaster in a saucepan for a long time, but the "foreigner" may have some subtleties / features that should be paid attention to.

Girls, I'm here with a new thing. Ceramic, natural. but it seemed to me that it was clay.
By chance in Ashan I came across such a dish. It was in the department where the dishes are ordinary, well, plates.

The diameter of the largest that was, 30 cm
Today they baked two breads on it. Super, super out !!
Cost 450 rubles or 460 rubles



And here are my two bread

Mashun, did you bake under the lid or just use it as a stone?

Ol, just used like a stone)

Girls, boys! If anyone is interested: rattan baskets for proofing bread
🔗
I don’t know if it’s expensive or not, but I ordered it for myself, because it’s more expensive on Ibei.

[Painting]

Paintinghow to get it, please unsubscribe ...

Made myself a present for the new year.

here is the cut

[Elena]

Elena, very beautiful bread, beautiful shape.

[silva2]

silva2, tell me how the price

[elenvass]

elenvass, Elena, the baskets are cool. The quality is excellent. I am very pleased.

[Painting]

Painting, Volume, thank you very much for not forgetting about my request ... Happy New Year

[silva2]

silva2, tell me how the price

ordered on Tao Bao. I waited for about a month, according to the new rate, it cost about 500 UAH delivery - up to USD 30

Good day everyone)))
I ask for advice: dissuade or vice versa ... my head is already spinning
There is an opportunity to buy such a cauldron made of cast iron, it is uncoated, with a volume of 6 and 8 liters, the price difference is only 170 re, which is not fundamental in such a matter))
The idea came to me to use it for baking bread in an oven el. closet .... just a form with a lid is obtained)))
In principle, there is a bread form L7 made of thin aluminum, and there is also a round one made of thick ... and even a huge cast-iron frying pan, with a diameter of 32 cm probably ... I use it instead of a stone .. but with the creation of steam I am not very friendly and it seems in the version under the lid there will be a more advantageous and tasty bread ... and besides, the cauldron in addition will be available ... although there are two multi, I cook everything in them mainly ... and the price ... is too tempting, only 1200 rubles ...
So I don't know if I need it or not, help me

Katya, if there is such an opportunity, is ok for the price and there is where to store ...
Personally, I bake bread either in a cauldron (round), or in a gosyatnitsa (oval), or, when I need a "brick", I bake it in a bread form, and cover the second one on top. I am always happy with the result.
And the iron pot in your photo looks quite decent. It will only be necessary to competently prepare it for operation - to ignite it, oil it.

[katko]

katko, baking bread in cast iron is very convenient! BUT!!!! Have you really seen this cauldron ?? It seemed to me from the photo that there is a narrow rounded bottom, that is, your bread will have a bottom narrower (and more rounded) than the top. Of course, this will not affect the taste, but purely visually it will not be very beautiful. Better to have the bottom flat, like a saucepan:



Look at the volume in your oven, but 5 liters is usually enough for standard bread. 8 l is a lot, and it will take a long time to warm up. And inside there is a lot of space and there will be little steam. I have 3 liters, and not enough.

[Olga VB]

Olga VB, Omela, thank you very much for the advice
This is a kazanchik of the Ukrainian firm Biol, it's just that it is available in the store, so I envied it, I'm not indifferent to cast iron)))
He goes calcined with oil already, after him only proper care)
Alternatively, you can take this two-in-one and pots and a frying pan.

[Katerina]

Katerina, I have this: two in one. Take it and do not hesitate, and you will bake as you like. I put bread in the pan, and close it with a cauldron. Bread is always excellent, but you can also vice versa: in a cauldron bread, it then turns out, as from a village bakery. I have a lot of Biol cast iron. Decent quality, I really like it.

[notglass]

notglass, thank you))
And tell me how many liters is this?

Mine is 3.5 liters. I bought it two years ago. I bake small breads, just right for me. I bought it like a frying pan with a saucepan, but when I baked bread for the first time in it, I abandoned other ideas of use. Only I washed it all the same before using it and calcined it with oil. The first time I baked on paper, and then I forgot to put it, I thought Everything! Will stick tightly. Nothing like this. Bounced off easily. Only when it was ignited, the window was wide open, the dukhan was still the same. But now the coating is Teflon resting. Yes, and after using it did not wash it with anything but water.

[Anna]

Anna, biting, biting, I already "caught fire" to buy it soon
Tell me, tell me, what is the crust of the bread? Which ones do you bake in it with leaven, with yeast? rye? You reheat all the details, and then transfer the bread or what? Do you sprinkle the bread?
Sorry for asking questions
But such a cozy forum: girl_love: I have been reading and baking and cooking for a long time ... so I decided to step out of the shadows "

His crust is crispy, not so thick, but not thin either. I bake mostly only wheat bread and whole grain breads. Do not spray with water. I bake in a frying pan. I put it on and heat it up together with the oven, then I throw the bread off the shovel and cover it with a cauldron. After 30 min. I open and bake already open. I bake mainly with yeast, if I buy sourdough at the bakery, then on it. Rye is mostly molded, but rye and wheat in a pan too. For me, this is a kind of replacement for Emile Henri's baking set. Much cheaper, but the quality, I think, is not worse. Lush, perforated. I take recipes from books and here on the forum.
Just look, the cauldron is heavy and hot, don't burn your hands. Take some thicker oven mitts.
And the forum is really very warm and sincere. homey, friendly and cozy. In one word, BREAD SALT.
You will definitely like it here.

I looked at the website they have 3,4,6 liters ... and there are no available any I will call the store, I will ask where they are purchased from and whether they can bring
Once again, a thousand million huge thanks

I warm up everything - both the cauldron and the lid.
I must sprinkle the bread with water. I bake for about 20-30 minutes under the lid, then the same amount or a little less without.
I bake wheat, wheat-rye, rye-wheat.
We don't really like pure rye. But it can also be baked.
And about gloves Anyuta correctly wrote - you can't do with potholders, you need to get thick long mittens. I bought these in the Metro, Tarrington, - thick and long, and inexpensive. For a long time, really.

I looked at the website they have 3,4,6 liters ... and there are no available any I will call the store, I will ask where they are purchased from and whether they can bring
Once again, a thousand million huge thanks

Look at Seaton, cast-iron cauldrons, also of Ukrainian production, I have one for 4 liters - very good!

Today I received a cauldron for pilaf and bread forms L7 from Tatarstan. Kukmara production. Factory in Kukmor. The quality is excellent, the price is even more excellent 135 rubles for L7 and 122 for a mold for half a kilogram of bread. Delivery in general pleased: very quickly and inexpensively.

[notglass]

notglass,

I also bought Kukmar bread tins. I liked them very much: heavy, thick-walled.

[Anna]

Anna, and what store did you buy? And then they have one more official than the other.

[elenvass]

elenvass,

I bought here:
🔗

And the official one, in my opinion, is this one:
🔗

[Elena]

Elena, the parcel took 6 days, the weight was about 5kg and cost 290 rubles. delivery.

[notglass]

notglass, Anna, did you order delivery by Russian Post or a transport company?

[A.lenka]

A.lenka, Elena, by Russian post. You can choose delivery there.I expected to be sent by February 12, they have written delivery for 4-6 weeks, but arrived very quickly, ordered on January 14, the receipt was from January 21.

The quality is excellent, the price is even more excellent 135 rubles for L7 and 122 for a mold for half a kilogram of bread.

Oh, and I ordered bread molds from them 2 days ago. By the way, I really like their dishes! There is a cauldron with a frying pan lid, a baking tray, 2 pans and a small saucepan of 1.5 liters