Forms for baking bread

[Girls]

more Seaton look, cast iron cauldrons

I was just thinking about a cast-iron cauldron ...

Or take from cast aluminum ...

Girlswhich one is better?

They say that now it's not so easy to find decent cast iron ...

I'm like a pig in oranges in this question ...

[Crochet]

Crochet,

No, well why, you can have an undemocratic fissler, you can have a lekruzet, a more democratic staub or a skeptic, but it still costs a lot of money. Especially now. Maybe cast aluminum?

To be honest, I have a cauldron (I have a cauldron and a cauldron of 15-20 liters, I don't remember) some kind of collective farm, simple, for the appropriate money. Everything is OK, cooks / steams / fries. Of course, I love my skeptics and staubs dearly. In general, I have a lot of cast iron.

And in Ikea there are cast-iron ducks and pans. Do you need such can?

[Crochet]

Crochet, in the cauldron, the main thing is the form, and such an expert on cauldrons like Stalik writes that it does not matter cast iron or aluminum, there are pros and cons. I don’t have very expensive enameled cast iron (I’m afraid it will stick, crack, cover the coating - these are my cockroaches in my head), the farm is all black, I don’t see any difference between Finnish and Belarusian pans, except for the price. I love cooking in cast iron and I even love to look after him

They say it's not so easy to find decent cast iron now

would not trust China, I don't know why
The rest, it seems to me all good

[Crochet]

Crochet, cast iron will have a different effect than even thick-walled luminous)
I remember the metal science course was at the university, I will not load with details, but they heat up in different ways and they give off heat in different ways .. and I also have cockroaches, that aluminum in food develops the risk of senile dementia
but about Ukrainian cast iron if .. Seaton is more expensive than Biol will be ... live "I saw both that and that .. Biol is somehow more reliable than chtoli cast ..

[silva2 Elena]

Made myself a present for the new year.

silva2 Elena, where did you buy such a cute uniform?

[Scarecrow]

Scarecrow, selenа, katko, girls, that's just a huge thank you all for your help / advice !!!

I am still choosing ... now in the direction of the cast iron from Neva metal looked askance ...

Generally I will suffer I'll pick more ...

the risk of senile dementia develops from aluminum in food

Oh ...

And I have a drain of all kinds of cast aluminum ... and pans glory to Gd though not all not all, really from it ...

skeptic

Wow! I don't seem to have heard of him !!!

Well, or I heard and successfully forgot ...

Has jumped to look !!!

[Crochet]

Crochet, I recommend to look

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Here's a good article on aluminum

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not that the guard is direct ... but somehow deeply on a subconscious level ... chtoli ... I try Avoid such dishes .... although it can, if you properly prepare and care for it, by the way, the care is similar to cast iron, then an oxide protective film is formed and nothing gets into the food))))
But the heating is still different.
Aluminum warms up quickly, but also gives off faster)

[Crochet]

Crochet,

Special photos: Skeppshult, Staub. I wrote this name for you as it is written in overseas.

My favorite egg pan is Skeppschult.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120863.0

[Scarecrow]

Scarecrow, why should you read your posts
And the style and content .. and various usefulness and knowledge .... sales on the eksperkuk read
Thank you
Prastiti for offtopic, but ooooooo wanted a share

[an]

not that the guard is direct

Oh, well, if not withanSem, then I'll probably still buy liuMineral forms for Easter cake, just such wonderful ones were brought to our general store and at a completely ridiculous price, cheaper only for nothing !!!

Special photos: Skeppshult, Staub. I wrote this name for you as it is written in overseas.

No, well, thanks of course, I am extremely grateful, but I, in my own way, in a village simplicity, flicked into the search engine directly in Russian skeptic and he immediately sent me where to go ...

luminescent forms for Easter cake, just such wonderful ones were brought to our general store and at a completely ridiculous price, cheaper only for nothing !!!

Do not forget the plowman then
We are also interested

[Crochet]

Crochet, Anya and I notglass bought ourselves an aluminum cauldron in kukmarashop. Kazan is super-duper, what form, what quality. Anya in her such pilaf muddied, the mortality is complete. Look at them, maybe which one will fit? The prices there are more than democratic and the choice is large.

Anya and I notglass bought ourselves an aluminum cauldron in kukmarashop

Girls, tell me please ... How did you pay? Yesterday I wanted to order bread molds there, but for some reason not a single type of payment goes through.

The prices there are more than democratic and the choice is large.

By the way ... Since February 2 in Kukmar again the price increase is about 15%. But the prices are still quite affordable.

[Painting]

Painting, and hdeeee? Where pilaf is stunning Anyutkin to see ???
Hurry, throw it at me, it is not a cauldron, a link !!!

[A.lenka]

A.lenkaAnya wrote them a letter by e-mail and sent them the Sberbank card number, we transferred money to her and a week later the parcels arrived. Very fast and everything was packed very well.
Anya also took the forms, she is happy, I don’t know who, but I patted. The forms are healthy, plump and so solid.

Irina F, Anya did not upload the recipe, as far as I know. Even though I beat her up. But the pilaf was bad.

[Painting]

Painting, Tom, so you live somewhere nearby too?

Hello everyone
and I bought it today

this pancake maker is called from Borisov clay, I have their pot for storing garlic ..
so I saw about this miracle in the topic about bread, here one said that it was sold in Uuterra, I instantly went to their website and ran to the nearest store
bought for 618.4 re and of course already tried it - it's just some kind of magic
and on the site they have so many different cute colors ..
here is such a story about how useful it is to subscribe to notifications of new messages in delicious recipes

Maybe someone will advise what can be done ... My bread sticks to the mold. ((
The molds are old, Soviet, from a bakery, probably aluminum. When I got them a few years ago, they were ugly, lying around with friends for a long time. So I cleaned them, calcined them with oil. And she began to bake - the first couple of times the bread stuck, and then it began to pop out easily. Then I didn't bake for a long time ... And then I started again - and I couldn't get the loaf out of there. Sticks tightly. I thought, maybe I'll bake it several times, it will get better, but no.
I don’t know anymore if it’s possible to do something ... Clean it up with a sandpaper and re-ignite it, maybe?

[Tatyana]

Tatyana, can you try this lubricant.


Universal non-stick mold release (mary_kyiv)

[vernisag]

vernisag, Thank you! I'll try, maybe it's true she really is so miraculous. ))

[vernisag]

vernisag, I tried this lubricant today. Previously, the whole loaf adhered, but this time only the bottom, but also tightly straight, eventually took the loaf out of the mold without the bottom crust. ((
I think, maybe, she smeared it badly, although she seemed to diligently smear everything ... But on the sides, to my surprise, it didn't stick at all, and before that I had to chop it off with a knife. Maybe already spit and throw out these forms. But I still believe in them.)) Before, everything worked out fine.
And at the same time I tested one more form, I had two more - also from the bakery, but so interesting, long.)) 5 centimeters longer than a standard loaf. Here I prepared them, like others: I smeared them with butter and burned them in the oven. And then she baked rye bread, smeared the mold with this grease.The loaf just jumped out.

[mumra]

mumraIf the bottom sticks, try placing the hot bread pan on a cold, wet towel. After a few minutes, the bread should separate from the mold.

[Ipatiya]

I will duplicate my post.

Moved the post completely here
Universal non-stick mold release (mary_kyiv)



So that all infa in one accessible place is

Ipatiya, Thanks for the information

Katerina, tell me, did you cook in a pancake maker? heated it in the oven first and then put the bread?

[Bread pan "Bohmann", with tray, rectangular, non-stick, 25 cm x 14 cm x 7.8 cm]

Bread pan "Bohmann", with tray, rectangular, non-stick, 25 cm x 14 cm x 7.8 cm



Description from the manufacturer
The "Bohmann" baking dish is made of high quality aluminum with a non-stick coating. The form is intended for baking bread. The kit includes a removable perforated tray with a non-stick coating. The tray has comfortable handles for easy removal of the bread from the mold.
The "Bohmann" baking dish will allow you to enjoy fresh, hot bread every day.

Do not use hard brushes, abrasive powders or strong chemicals for cleaning. Can be heated in an oven up to 176 ° C. Not dishwasher safe.
From Ozon
Mold size: 25 cm x 14 cm x 7.8 cm.
Tray size: 31 cm x 11.5 cm x 6.5 cm.

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Forms for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=416828.0

Maybe someone will advise what can be done ... My bread sticks to the mold

Tatyana, I also have such forms. At first I smeared it with olive oil and sprinkled it with flour, but I still had to use a knife around the edges to take it out. Now I made a universal lubricant that the girls printed below, and I'm very happy. The bread comes out well. And I also stopped washing these forms with detergent, soak them for an hour with water and, simply, wash them with a sponge. These forms cannot be scraped or heavily degreased. Their pores should, as it were, be saturated with fat, as I understand it. And other forms that I just didn’t buy and didn’t try (silicone, non-stick from different companies, I still returned to these old forms, it seems to me that bread comes out better in them.

Now I made a universal lubricant that the girls printed below, and I'm very happy.

I also made such a lubricant just now. But in these forms, the bread still stuck, and if the sides can still be separated with a knife, then it could not be separated from the bottom of the form.
I took two other forms, also from the bakery, from which loaves fly out with a whistle with this lubricant.))

And these, which are "sticky", scraped off with an iron washcloth, knife, sandpaper. In general, I made it new.)) And I'm going to burn it again in the oven, greasing it with oil.
I don't like other forms either. There is also silicone, and non-stick made of thin metal. No, some kind of fake bread comes out in them.))

Girls, someone uses a form of unglazed red clay (Roman pot) for baking bread? I bought it first. but now I don’t know what to do. It is written that you need to cook without oil, which means without lubricating the mold. The truth is meat and fish. Before cooking, the form must be soaked in water, so that later, when heated, as I understand it, the form will give off moisture with steam. I tried to bake in the form of bread without kneading, wheat-rye (50/50),
the dough has a fairly high water content and no oil. As a result, the bread rose very well, so that the lid could not be removed before the end of baking - it was baked. It was also not possible to take out the bread whole after baking. First, I had to pry off the lid with a knife, and took it off along with the top crust of bread. Then, using the same knife, she took out the bread in pieces. I really liked the structure of the crumb, the porosity is uniform and the pores themselves are not small. The fragments of the loaf were eaten instantly, while I gasped-ooh. I didn't even think about the photo. Help if anyone has baking experience in this wonder pot. I will try further, especially since the pot itself (a rectangular shape with a lid) was bought at a very nice price and was actually going to buy another one.

when I bought a clay mold from us, not glazed
gave this instruction
-------------
Rules for using red clay ceramic dishes

- If the dishes are new and have never been used, soak them in cold water for 1 hour. - --- - A wire scrubber or a coarse brush or abrasive sponges can scratch the pouring surface.Therefore, it is best to use a soft sponge to clean the dishes.

- It is not advisable to wash the pots in the dishwasher

- Before you start cooking, soak the pot or bowl in cold water for 15 minutes. The pores of the crockery will absorb moisture and make the food juicier.

- Clay products do not tolerate sudden temperature fluctuations.

- Always place the clay pot in a cold oven, gradually increasing the temperature. In a heated oven, it may crack.

- If you put hot vegetables in a pot, then after a few minutes the pot can be placed in a preheated oven.

- It is recommended to take the pot out of the oven 5 to 10 minutes before the dish is ready, since even outside the oven it will continue to cook due to the properties of the pot.

- When preparing any dishes in ceramic pots, instead of clay lids, you can use dough lids, which, being saturated with the aromas of products and spices, become very tasty bread.

- The liquid added during the cooking process must be hot so that the walls of the pot do not crack. If, looking at an already heated dish, you find that there is not enough broth in the soup or the sauce is too thick, add liquid, but only hot, - the cold side of the dish may crack.

- For the same reason, when taking the pot out of the oven, microwave or oven, do not place it on a too cold surface. The best you can think of is letting it cool slightly on a wooden stand or cutting board.

- You can bake food in earthenware of any shape, not even intended for baking at first sight: in a bowl, dish, cup, plate.

- Many foods can be put in the pot raw, they will cook perfectly in a red clay pot, you just need to slightly increase the cooking time.

- After use, fill the pots with warm water for 15 - 20 minutes, then wash with a soft sponge and dry well.

- Cooking in earthenware is POSSIBLE only:

- in the oven,

- in the microwave,

- in the oven, but only without an open flame.

- in the tandoor, but after it has reached the required temperature and is ready for use and cooking

- Can not use:

- over an open fire

Attention! It is very important to remember that the use of dishes made of red pottery clay for cooking dishes in ovens, tandoors, ovens, using an open flame is strictly prohibited!

Dear Customers! Follow the cooking rules! Then the ceramic dishes made of red pottery clay will serve you for a long time, and the taste qualities of your favorite dishes will be especially tasty, and most importantly - healthy!

[Lena]

Lena, my grandmother baked cakes in clay molds in a Russian stove. Forms, wondrous beauty, were made by her neighbor-potter, a very old old man. So he made the inner part of the mold glazed so that the mold could be oiled.

Anna, I'm thinking, if the mold is lubricated with non-stick grease, will the properties of the clay remain, because the fat will create a film on the walls?

[Lena]

Lena, I have an ordinary earthen pot, in which I was young and unknowingly muddied some roast, with fat, of course. The pot is alive to this day, it is all soaked in oil, the appearance of the maleh has lost, but is safe and sound. I keep salt in it now. For cooking I have glazed.
Maybe buy some cheap little pot of red clay and experiment on it, it's a pity, it's a pity, and then you can see what to do.

I've searched and read and found baked wheat bread in a clay, unglazed flower pot, so there it is greased before baking and baked without a lid. Tomorrow I'll buy one for experiments.

A couple of designers from Chicago, most of all they love to bake bread. As avid home bakers, they learned many variations of the basic recipe, different flour ratios, all kinds of additives and ingredients. The only thing that remained unchanged was the capabilities of their oven and the heavy shapes.The designers asked themselves several questions: is it possible not to constantly take out the form from the oven; how to control the volume of bread and others. Answering them and continuing to experiment, the couple created the Fourneau bread maker - the perfect and elegant solution for baking the most delicious bread. Why is it simple and effective? Fourneau is completely cast iron and heats up evenly, which is important for a golden and crispy crust. You do not need to put on and take out heavy forms from the oven, put the dough inside and take out the bread. Above all, it is safe - you will not get burned. Fourneau will serve for a long time, even to grandchildren and great-grandchildren, if they are interested in baking bread.

Ha! So if you take an unnecessary (or a good new) gosyatnik, cut down the narrow side and turn it upside down, there will be such a stove. Well, that's purely theoretical. And there it is not far from practice. As the bottom, a stone or a lid from the same goose maker.

I bought aluminum bakeware. Today I will try to process them. If only to understand how is more true.
On the site "Soldier's Bread" I found this:

Within an hour he fired the molds in the oven at a temperature of 250 degrees. Then he immediately smeared them with a thin layer of oil. Then he put them back in the oven to dry at 180 degrees, for another hour.

With this treatment, a thin layer of dried oil forms on the bottom and walls of the molds.

I found this here:

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.

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.

Now I don't even know how long to keep them in the oven I'm afraid I'll ruin
And another question - how much dough to put in the forms?

[Antonovka]

Antonovka, do not keep in the oven at all! Well this is aluminum, not cast iron! "Raven" - only rusting cast iron is baked in the oven until a black film forms! And the new aluminum molds are simply greased with margarine and all the breads fly out with a whistle!

[Lena]

Lena, did you buy the cast? In "Non-standard forms for Panasonic" Alevtina-Cream advises not to ignite them, but simply grease them with margarine before baking. And Alevtina for me in these matters is the Authority.
Py. Sy. : And here Alevtina beat me ...

I washed, wiped and greased the new aluminum molds with non-stick grease before using them. I use it. Maybe it was necessary somehow differently? I put about half of the dough, although in the form I bake wheat-rye 50x50.

[Creamy]

Creamy,
Alevtina, thank you, I have margarine)

Biryusa,
Ol, and who knows whether they are cast or not? Now I'll write off what is written there:

L11 - alloy based on food grade aluminum
L17 - cast form from metal brand: AKM5M2p
L7 - disappeared from the site

Here, L17 means exactly cast

pawllena,
Flax, I have no non-stick lubricant. Was, but I did not make friends with her - probably the ghee was not real (everything stuck)

Turquoise,
Ol, and who knows whether they are cast or not?

Flax, if one is exactly cast, then you yourself can determine the type of the rest: they should be without seams, joints and quite weighty. Where did you buy it?
Today I also received a pancake maker from Kukmara (thanks to Alevtina), L7 and a huge 34 cm in diameter frying pan (for the oven - it fries too much in the corners). Only an hour ago I brought it home, I haven't experienced it yet. I have a lot of bread now, but I'll probably have some pancakes tomorrow.
And also on the way from EcoGoods L17 round, 2 pcs L11 and oval L6A. All cast

[Biryusa]

Biryusa,
I ordered it in Ecotovars)

Girls, but what I found on Kuhmar

Why do you need to anneal cast aluminum cookware and how to do it?
Calcining is necessary to create a passive film on the surface to improve the performance of the cookware surface (so that food does not stick to the bottom of the cookware).This film protects the metal from further oxidation in the future.
Uncoated cast aluminum cookware is calcined as follows (it is recommended to ignite immediately after purchasing a new product):
* pour sunflower oil on the washed and dried product so that it completely covers the bottom
* add one tablespoon of salt (you can also do without salt)
* put on fire and ignite.
The end of the process can be recognized by the specific smell of hot oil and by the appearance of the dishes. Then drain the remaining oil. You can start cooking !!!

But I hope that I will manage with margarine too - I'm lazy))))

Today I bought an aluminum Kukmar L7 bread pan, I kept thinking, thinking, I need 500 grams or not. I mainly bake bread by 700 grams. There were also Ukrainian forms L10. In appearance and size as L 7, only lighter and more expensive. What do you think is the difference? And will I need a smaller form.

[Girls]

Girls, and no one has got one yet?

Bread pan "Emile Henry" with lid



I looked at Ozone today at the price of my set for baking bread "Emile Henry" and ... ... I'll wipe it with a soft cloth and put it in the sideboard ...

RUB 15.195 ...

Although the red set is cheaper than the pomegranate ...

And in my simplicity I thought it was the same thing ...

They just call the colors differently and that's it), it turns out - I was wrong, the price, depending on the color, is also different ...

Or is it Ozone weird ...

Hello everyone! Today I looked at just such a cast-iron saucepan. Volume 4 liters. Manufactured in China. Can't just figure out this shape is suitable for bread? Not very low?

The sides of the pot need to be high to rise the dough.
In such a 4 liter form, about 500-600 grams of TEST will fit.

Go Here: Cast Iron Cookware Shop 🔗
A lot of interesting things, including bread molds 🔗