Forms for baking bread: features, types and nuances of choice

“Bread is the head of everything,” says folk wisdom. However, the taste and composition of modern bakery products does not suit many. However, today this is not a problem, because you can make bread yourself. In addition to the ingredients of the composition, you will need a bread pan. The latter will be discussed in this article.

A baking dish is a kitchen utensil that allows you to bake bakery conditions not only in a bakery, but also at home. Made of different materials, they are suitable for an oven, confectionery or bakery oven, microwave. The first containers for baking bread were made of ceramics, clay. Today, metal analogues (cast iron, aluminum) that have a non-stick coating are increasingly used. In addition, there are models of heat-resistant glass, silicone.

The shape of the container may determine the appearance of the finished bakery product. For example, rectangular, square and round models are used to obtain bread, which we usually find in stores - the so-called loaves. Hearth bread requires a special flat shape and a spherical lid. Thanks to the latter, a microclimate is formed, similar to the microclimate of the Russian stove. Traditionally, hearth bread was baked in the lower part of the Russian oven (floor - that is, under).

Products for baking baguettes are usually elongated, have a special pattern. Loafs are baked on flat oval containers. A toast bread baking dish is a rectangular container, as well as roulettes, which have the shape of a cut along the tube. For hearth bread, loafs and baguettes, not only a baking dish is required, but also a proofing mold.They are necessary to proof the dough and give the product the right beautiful shape. Dishes for proofing are wooden, rattan, plastic, silicone. Of course, the silicone models in this case are the most convenient - the dough does not stick to them, does not require oiling.

All existing models of forms can be conditionally divided into professional and for home use. The first are made in accordance with GOST, therefore they have standard sizes - they correspond to a loaf of bread. Most often, such models are several containers fastened together in a section. Professional products are intended for use in bakeries, but can also be used at home.

As a standard, professional molds are made of cast aluminum, which is characterized by high thermal conductivity and low weight. Outwardly, they look like a small trough and must necessarily have GOST marking. The disadvantage of the aluminum shape is porosity, which is why the dough sticks to the surface. This can be prevented by special preparation of the mold before first use (in short - thoroughly wash the mold, calcine it in the oven, oil it, and then remove the excess oil). Despite the preparation described, before baking, the aluminum mold must be oiled or baking paper used.

Forms for fans are made of different materials.

Thick-walled cast iron will help to bake delicious bread with a golden brown crust and delicate crumb. This is because the material warms up quickly, evenly distributes heat and maintains the heating temperature. Of the advantages stand out reliability and durability. But it is fair to say that the weight of the product will be quite large.

Cast iron is naturally characterized by non-stick properties, but they must be properly “activated”. Like cast aluminum counterparts, such molds are calcined before use. In addition, they can not be washed in a dishwasher, do not use abrasive cleaners and metal brushes. It is undesirable to use the form for cooking other dishes, in addition to bread.

Aluminum is lighter and thinner when compared with cast iron, but it is less durable. Amateur containers made of aluminum are cast and stamped. The first are more reliable and expensive. The latter also have the right to exist in your kitchen, it is advantageous to purchase them if you rarely bake bread. From the inside, aluminum molds are coated with a non-stick layer, from the outside - with a decorative coating with heat-resistant properties.

Such containers are distinguished by thin walls, but at the same time they are durable and withstand high temperatures. At the same time, cooking in it requires some skill and getting used to. Steel quickly heats up, so it’s important not to overdo the bread. However, if everything is done correctly, a delicious golden crust is provided.

Standard steel forms are made of carbon steel, you can recognize such a product by black color. More durable are considered analogues of blue glossy steel. Products have thicker walls and sides. However, it is more correct to classify them as semi-professional, since forms of blue glossy steel require calcination and oil treatment. For a beginner, such manipulations can be difficult.

Traditionally, bread was baked in earthenware in Russia. For the manufacture of cookware for the oven or oven, only fireclay chamotte clay is suitable. It withstands heating temperatures up to + 1000– + 1100 ° С. There are varieties of clay forms, such as:

• unglazed - the most capricious, require 5-time calcination with oil;
• glazed - have a shiny surface;
• milk - characterized by a brown tint.

In any case, before baking, the interior of the clay mold must be greased with oil or baking paper used.

Ceramic forms are distinguished by thick walls and bottom, so they are able to retain heat for a long time. Especially successful in this form will be rye bread, baked goods with toppings (seeds, herbs, spices). This dough rises slowly, so slow heating is very useful. To get delicious baking, it is recommended to pre-soak ceramic dishes for several hours in water, then moisture will fill the pores of the ceramics, and will evaporate when heated. The main thing is to thoroughly wipe it dry after soaking the mold. Soak better not before baking, but per day.

Experienced bakers do not really like the shape of heat-resistant glass, which is due to its poor tolerance to temperature extremes, the large weight of the container when it is fragile. In general, glass containers are not the best option for baking bread; they will be poorly understood. You can still leave the container for the oven or microwave.

Silicone is a convenient material for care and use. The dough does not stick to the silicone surface, but it is impossible to heat the material above + 200– + 220 ° С. Sometimes this can be an obstacle to the use of such dishes for baking bread. Another important point - silicone should be approved for use in the food industry.

Speaking of materials, you should also focus on non-stick coatings. As a rule, they are available on products from aluminum, cast iron and steel, that is, they are found on almost all types of baking dishes. If the product has a non-stick layer, you can not engage in its calcination. Non-stick coating can be ceramic, stone (usually marble) and Teflon. The latter is considered not the most suitable, since the maximum heating of the coating is + 200– + 240 ° С.

As for the shape, it is most often rectangular, oval and round. The first is preferred, as it is suitable for all types of ovens and ovens, ergonomic in storage. The edges of the rectangular container can be sharp and rounded. The second is safer and more convenient, while sharp corners can cling to the elements of the oven, there is a risk of breaking off. Round shapes resembling a pan with low sides and also equipped with domed covers are provided for hearth bread. Sometimes this shape is rectangular. Production material - cast iron, ceramics, clay.

The lid is needed to create a certain microclimate inside, reminiscent of the microclimate of a Russian stove. As a result, the bread rises well, it turns out lush and rosy. For convenient extraction of bread from the container, it makes sense to purchase an analog with a removable tray. It is removed separately from the tray, making it possible to prevent the crust from sticking to the form and crushing the bread when transferring it to a plate.

It is worth noting the famous manufacturers and their models.

• One of the most famous Brands - Kukmara. He produces a professional line of forms corresponding to GOST. Users note that bread is well baked, does not burn, and if you calcine the form, it literally pops out of it. At the bottom of this form must be marked "L". This means that the mold is made by casting, has no seams.The letter designation is followed by a number - an indicator of the ratio of the length, width and height of the form. In other words, by a digital indicator, you can determine the size of the form and its capacity. These products are durable, suitable for daily use.
• The trust of lovers-bakers deserved the form from the Termico EcoCeramo brand. The name suggests that the material is ceramic. Indeed, the inside is made of this material. External is high-carbon steel, which ensures high-quality baking of bread. Thanks to the ceramic coating, a minimum amount is required to lubricate the mold; bread is easily removed from the mold. The optimal sizes are 28x15 cm and 28x7 cm. The capacity is represented by a convenient rectangular shape. Convenient handles also belong to the obvious advantages of the product. In addition, it is characterized by durability and attractive appearance.
• If we talk about heat-resistant glass forms, then deserve attention Simax products. Specifically for bread there is a Classic line of silicate glass. Such forms are suitable for microwave and ovens.
• Glass molds for bread are and in the Pyrex line. The manufacturer uses borosilicate glass for its products. However, in any case, you should adhere to the rules for using glassware and remember that it does not tolerate sharp temperature changes.
• If you are looking for a silicone mold, then pay attention to the "rectangles" by Proflex Tefal. They have non-stick properties, convenient sizes. In addition, a stainless steel frame is included in the kit to make it easier to pour the dough and put the mold in the oven.
• Among ceramic forms, French products are popular. Emile Henry brand. Thanks to innovative technologies, the dishes have a persistent glaze that can withstand exposure to open fire. In addition, it is suitable for gas stoves, microwave.

When choosing a bread pan, it is important to consider the type of oven. Almost all options are suitable for a gas oven - containers made of cast iron, ceramics, clay, aluminum, steel. Heat-resistant glass will be moody. A similarly wide selection of options will be for owners of electric ovens. Silicone and glass containers are recommended for microwave applications. However, it is useful to know that real bread will be obtained only if the microwave has a convection function.

For the Russian stove, you can use cast iron, clay, ceramic and aluminum (strictly from cast metal) molds. Silicone and glass will not withstand the high temperatures of the Russian oven.

After acquiring professional forms, they must be thoroughly washed with detergent without abrasives, then wiped dry and set on low heat to ignite. In the process, oil residues will be released, which can be understood by a slight hazethat will stand out as the dishes heat up. As soon as a light haze appears, it is necessary to apply edible oil, for example, ordinary vegetable oil, to the walls and the bottom from the inside of the form. For this, homemade brushes are used - on a skewer you need to fix a clean piece of foam. Shop silicone brushes will not work - they will melt.

Oil the form for 3-5 minutes, continuing to keep it on fire. If it is warmed up enough, you will see that part of the oil is literally absorbed into the surface, filling the pores. The remaining oil can be drained when it cools. The form itself should be rinsed with hot water and wiped dry. In the future, it is recommended only to wash it with water, without using home care products for care.

When operating glass products, it is important to avoid sudden changes in temperature. You can not put such a product on a cold grill, wash immediately after cooking. All this can lead to cracking. After the mold is removed from the oven, it is placed on a wooden board, wrapping it with a clean towel.

You will learn how to bake a delicious baguette at home from the next video.