how to choose bread/loaf tins

[tarosuma]

I am about to invest in a bread tin but I have no idea what I should be looking for.  Could the bread experts please give me some tips on how to choose a good loaf tin....
thanks very much!

[Merlin]

You want to get a decent heavy pan. I don't use silicon pans and don't get cheap aluminum pans as they don't last and oven warp even after the first use and therefore you may have to throw them out after the first or second use.. I got my bread tins from a cooking equipment supply store who sells to the food industry as well as the general public and after all the use it has had it is still going strong years later.

[faffa_70]

Generally the ones you can get from your local bread supply shops are ok. I got mine from my local and love them. They weren't cheap but worth every dollar. I don't need to oil or flour them and the bread ALWAYS drops straight out of the tin.

I am in Perth and get them from All About Bread in Greenwood (my Dad's place looks straight into the back of their shop = DANGEROUS!  )

[Lilli33]

Hmmm, have been looking into the same thing. Many seem to shallow and are more for cakes than bread. I must try a bread making shop. Thanks.

[tarosuma]

Thank you!  Am about to go online and check out some bread supply places.  I had only looked in normal kitchenware places etc and hadn't seen anything that looked like the real deal.
Ok...... blinkers on....... I only need a bread tin!!!!  (keep telling myself repeatedly as I browse the items! 

[Lilli33]

Lol I know what you mean. Esp if you look to buy online (I did this last night after reading again about bread tins) and was conscious not to just 'make the order worthwhile' hehehehe. Will try a local bread place to see if I can save post. There's a couple on eBay for $15.95 with free post. They look ok, but not sure if they are heavy enough? Will try and find the thread and see what you all think.

[achookwoman]

Thought I might have to throw a spanner into the works on this discussion. .   Although I have proper bread tins of all sizes, I cook my bread in anything to give the shape I want.  The $2.50 tin from Aldi is pretty good for toast.  I sometimes use Pyrex.   The difference is that the proper bread tins,  being heavy metal,  cook the base of the bread by conducting the heat.   The thinner tins do not heat up enough to transfer the heat to the dough,   And therefore you need to remove the loaf from the tin once to exposed surface is cooked,  and place it back in the oven,  so the outside of the loaf can crisp up and not collapse.10 mins. Is usually enough.  The other advantage of good bread tins is that the loaf is less likely to stick.  This can be overcome by lining the thinner tins.  The message is don't panic if you do not have or cannot afford proper bread tins.  Hope this helps.

[faffa_70]

Chookie I knew you would have some good answers and info!! 

[achookwoman]

Thanks Faffa, Just experience and playing around. .

[CreamPuff63]

and also if you are doing a cobb loaf or freeform loaf or some little buns, you can bake them on a pizza stone in the oven.

[Lilli33]

Hmmmm,I do have a pizza stone, never thought about it for my loaf. Good idea.

Ok am kind of confused now then... Whether I need a good loaf tine or not. I just want a decent shaped one atleast as I only have ones for cakes in the shape but they are too shallow for a loaf. You can't even get them deeper, not to mention sandwich style loaf from the dept stores...

For toast tho I don't need full on square I just want enough at the bottom that's squarish. The bread maker tin is tooooooo square iykwim.

[CreamPuff63]

why not try this =http://www.forumthermomix.com/index.php?topic=5751.0Cobb Loaf then? Making one might help you decide if you need a special bread tin or not.

[Lilli33]

Hehehe, made that one Wed, but not on my stone. It wasn't the best, but was edible. Formed a crust in the first rise... But will keep it covered next... Might try again tomorrow.

[CreamPuff63]

when you do your second rise make sure you have baking paper beneath it so that you can just plop the loaf on the paper straight onto the pizza stone. also aim to have it in as tight as possible to the 20cm as it does drop and expand.

[RosieB]

OnlyOz sell a bread tin that is a part of the Laucke range.  It is a really nice shape and size and great quality.
I bought mine years ago direct from the Laucke mills as we lived close by at that time.
They also have the Laucke Bread mixes but these are cheaper at your local Coles or Woolies if you shop there.
http://www.onlyoz.com.au/index.php?manufacturer.id=25&page=shop.browse&option=com_virtuemart&Itemid=69