Forms for baking bread

And what about such a baking dish?

Gorgeous! I would not refuse such!

the Japanese have a lot of similar forms, they love ideal forms




mini-molds

for baby bread


US $ 19.22

I lost the link with the recipe .. but here in the photo you can see the recipe in Japanese
and judging by the photo, the forms will easily stand up in any standard oven (by the way, the Japanese have small ones)

I'm looking for a recipe .. along the way, these are the forms, and you can see that the proofing is * lying *, apparently you can also bake lying
🔗

In-in, I have exactly the same! I baked while standing, it is difficult to accurately calculate the volume of the dough, it climbs a little upward during proofing, so I did not cover it with the top lid. The height is 22 cm, the diameter of the lid is 8 cm. Then I just cut off the ugly top, and then - like a sausage. It turns out very nice buters. I can't insert a photo right now.

Probably, nevertheless, lying down is uncomfortable ... you can't see when the dough has already come up and it's time to start baking. It's closed ...

Closed on one side, on the other you can observe the dough

translation of one recipe for three forms
Material (which is the amount of debt 3)
◇ ◇ Kanappebureddo Parmigiana
450 grams of bread flour
3 and 2/1 small dry yeast
1 teaspoon salt and 2/1
25 g sugar
45 g butter
100 g parmesan cheese
45 g eggs
270 ~ 295CC or warm water
Appropriate amount of parmesan cheese (involving the minute when pouring)

buy
🔗

And here you can also buy: 🔗
Here is the most normal price for delivery to Israel. Maybe you can chip in for a few sets, then shipping will cost us all cheaper?

And here you can also buy: 🔗
Here is the most normal price for delivery to Israel.

but how to see the price of delivery to Israel? I only show delivery to the USA
oh, everything, now I see 12.99 delivery .. so according to my links exactly the same alignment.

Does it seem to me, or is the bear larger than those three canapé molds? to me it is more suitable for butters with a garden and school.
🔗

a bunch of recipes for different molds
🔗

If someone is already ripe, here they sell * Hello Kitty * with a discount, and delivery is $ 2 cheaper.
🔗

in Ukraine here
🔗
true teflon, not steel

what time did it meet
🔗
🔗

And today I bought such a beautiful form. Conveniently, it is detachable. Does not bend in hands.

Do you also have Teflon inside?

Yes, Teflon. Everything is baked perfectly and nothing sticks. Do you, Kava, have a bigger size? I have a diameter of 13.5 cm, and a height of 10 cm. For small cakes it is great, but for round bread, it seems, these forms are too small.

Forms from the Dneproindustria website (there people still order notches and nozzles). Belarusian - a rounded brick, and chamomile is like a cake, only the bottom is much narrower, in general, the shape is similar to a ribbed loaf ...

[🔗 🔗]

I was looking for a mold for cheese Easter, but I came across molds for cakes and bread.





I liked the price (12 UAH and 7.2 UAH, respectively)

This is in Kiev:

🔗

🔗

If any of the Kiev women are interested in themselves, then I would sit down for a couple of three molds.

As soon as I was going to buy them, and already not ...

Here is still
🔗

If you still need it, here are the dough recipes for these toast molds:

🔗

Everything is good from the non-Kerman molds. They are not thick metal coated with something non-stick like Teflon. And sweet rolls are good, and even made ordinary table bread for fun.

Dear bakers!
Can you please tell me a 600 ml aluminum mold, is it a small brick or what is it?
If I have 1000g of ready-made rye bread, do I need to buy two forms, or is one enough?
What is the size of the kilogram brick?
All in thought, there are no identification marks on these forms, the seller did not say anything intelligible.

Go here to figure out the ratio of the volume of the form and the weight of the dough for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0

Dear bakers!
Can you please tell me a 600 ml aluminum mold, is it a small brick or what is it?
If I have 1000g of ready-made rye bread, do I need to buy two forms, or is one enough?
What is the size of the kilogram brick?
All in thought, there are no identification marks on these forms, the seller did not say anything intelligible.

I can hardly imagine the shape for 600 ml. Well, look, I have two forms:



The larger one is a standard brick, in shape and size - like a store-bought bread. I just weighed, there is just a whole fresh loaf, today I baked a little less than 800 g of bread, and it even got out from above a little over the edge, stood. In general, such a normal brick. Form dimensions: Length: 210mm Width: 105mm Height: 110mm.

The one that is smaller, Kiripichik, I have never baked, the form is called "For Borodino Bread". It is a small brick, its dimensions are: Length: 172mm Width: 117m Height: 91mm. I measured it with water, a little more than 1 liter fits into it.

And what kind of 600 ml it is is difficult to imagine, a mini-brick of some kind. For a kilogram of bread, in theory, you need a shape even more than my big brick.

[🔗 🔗]

🔗

🔗

Maybe these forms are different in quality?

For example, these are made by DSTU 2797-94 (GOST 17327-97) "Forms for baking. Specifications."

I have similar ones for cakes and bread, normal ones do not smell, I bought them in a small hardware store.

I took here - 🔗.
There they have a page with scans of any documents, so there is an expert opinion on aluminum dishes, in the document it says that there is 1.0 zinc, 0.5 - aluminum (if I saw it correctly). But it is written that the alloy meets all health standards. So think now, is it evil or not?

[Omela]

Hi, Omela!
I completely agree with you. I want to say a huge thank you Caprice for having dug up such a wonderful cast-iron mold with a lid - here. on page 21. This is the form:
And here's a bread like this:
Never before - before this form - did I get such rye.
Caprice, I didn't even have to go to Haifa. We have those shapes at Spices and these, the coated ceramics, are great too.

But such forms are clay, German.

0.5 and 1 kg in Moscow 🔗

It turns out that Pyrex has glass flasks for baking bread .. lucky Americans

[🔗]

I didn't find this form on the Pyrex website, not in Europe, not in America, but Google gives out a bunch of these forms:
🔗

seemingly out of production, Americans sell it as vintage

see how it is baked in these forms:
🔗

🔗

🔗

* In our way, in Brazilian *


Israelis, who saw these forms on sale here?

[Gypsy]

Gypsy, here is your pyrex on ebay ... - 🔗

[🔗]

Hurray, they appeared in Israel! only the price It turns out to buy cheaper in America
🔗

the only plus, the configuration knife comes with the form as the form itself, as I understand it, cut cheese / sausage .. it is convenient of course. But to estimate three molds is 150 shekels, not counting the delivery to my city.

I bought it all the same on ebay.com

[kolenko,]

kolenko, I have not yet baked in them, the forms are still just coming from America and Hong Kong.But at the beginning of this topic I gave this link with recipes for three forms:
🔗
Omela, catch
🔗

Here are mine. Scratching my turnips, how can I fasten them

Ufff barely found it .. I saw it live in the supermarket, twisted it in my hands and decided that I shouldn’t. Metal roll clip:


🔗

I don't know how tightly they can be squeezed, but as an option.

[Gypsy]

Ksyusha, anyway it is necessary to fix the roll in several places, even if the roll is short. If you fix it only in the middle, then during baking from the ends of the roll, the meat will crack open - and you get some kind of egunda.
That's what - just now I saw why you are proposing this device. Maybe it will do if they match in diameter.
Gypsy, if the protruding sides are large enough, can you get an option with paper clips?

[Kavilter]

Kavilter go to the topic "magician. Peki Sam" - there Brusnika gave a link to a company in Moscow, where they sell bread forms at retail; ) Good luck here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.280

Girls, maybe someone will come in handy. There are bread molds here, they are also sent to individuals.

🔗

And here is my bread form (but still new):



Size d23 * w13 * d7

Pretty little thing. Who is the manufacturer?

I found a little more Fackelman's, but the price does not attract ... ttp: www.posud-a.com/tovar/forma-dlya-vyipechki-fackelmann-v-fa3418.html

Are girls selling here or not?
🔗

They sell such a bread form on aukro, but used



🔗

[Alexey SPb]

I went and bought this one.
He became muffled. Maybe a couple of times the bread and popped out, and so with a fight at the edges with a plastic spatula tore off, and the bottom sometimes did not leave and the bread tore.

Alexey SPb , I bake in this. I grease the rast. oil. The bread pops up normally. If it sticks to you, then put the form on a wet towel for 5 minutes.

[HERE YOUR MOUSE]

Non-stick Bread Mold Lubricant Recipe HERE YOUR MOUSE

[irysska]

Omela, is this mold ceramic? Who is the manufacturer? And in general, is it easy to remove baked goods from ceramic molds? Enlighten, ah

irysska , this form is from Vitesse with ceramic coating. Here I baked in a similar bread: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145317.0... Lubricated with vegetable oil. Everything can be removed perfectly.

And the sourdough rye bread really has the peculiarity of sticking to the forms. I baked to stamped. I then help along the edges with a spatula, and the bottom on a wet towel. Only you can't keep it for a long time, otherwise the bread will damp.

... In general, the forms are never mine

Here's the key phrase. My bread stuck even in these aluminum molds and with this grease, which is mentioned above. I washed them, and moreover, with detergent. When I stopped washing the molds after baking, everything miraculously stopped sticking. But this, as I understand it, concerns precisely these forms - aluminum bread, as at bakeries.

Girls, the uniforms must be washed. You understand what remains on the walls of the forms, this is a pure water carcinogen, albeit in microscopic quantities, but a drop wears away the stone. Take care of your health.
I always washed the forms, the bread never stuck. Once upon a time, I was visiting a friend, she at that time, like me, baked bread in tins in the oven. She invited me to tea, sliced ​​fresh bread on the table. I took my favorite hump, took a bite and felt the bitterness, delicately asking how she bakes, learned that she never washes the molds so that the bread does not stick. I realized that this bitterness is a consequence of all past lubricants on the form. By the way, neither she nor her family felt this bitterness in the bread crust.

I just made bread in this form

The leaven, the amount of flour is the same as before. Time and temperature are the same.
Now I realized what it means the bread is flying out of the mold with a whistle. Yes, it simply became a little less than the diameter of the form. I take it out of the oven, and it slurps in a mold. The bread is shaken out, only the form remains to be wiped

You need to be guided by the topic The ratio of the volume of the form and the weight of the dough for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0

Based on my own experience, for a 1.4-1.5 liter mold, I would take about 500 grams of ready-made dough. The dough needs to double in size during proofing, and the dough will rise a little more when the dough is heated in the oven when baking.

Try this, and then decide on the fact of baking.

Pre-grease the glass mold with a brush with vegetable oil and sprinkle with a little flour, then the finished bread will fly out of the mold well.

Please tell me where in Moscow you can buy a cast or cast iron mold.

In the online store "Diamart"
🔗

In the "Peki Sam" store:
🔗

Good luck and delicious bread for you !!!

[Pumpernickel]

Thick-walled uncoated sheet metal flask with lid

Used for baking traditional German bread, among other things Pumpernickel

Two sizes:

For 750 gr - 22x11x10 cm
For 1500 gr - 29x12x10 cm

Form in action:

Hurrah! Finally, I took out a cast-iron duck from the mezzanine and tried to bake bread in it. The size fits very well and the shape is the one I wanted. (y) It is a pity, of course, that it is not non-stick. * JOKINGLY * The walls come off well, but the bottom sticks and you have to pry it off to pop out. Can you tell me, my dear bakers, what to do so that the bread does not stick? : - \ Can I try how to sprinkle flour on a mold in a video?