Loaf Tin sizing help

I have the same problem. I find my sliced bread has the profile of a mushroom as the tins aren't tall enough and the dough sags over the sides. Maybe I'm doing something wrong.

Hi there
Just been and measured.. yes im THAT sad

My tin is :- 8.5x4.5" and 2.5" deep

My loaf is 6" tall and the bit above the tin is 6" at its widest point ..although that is because i was busy rattling on the phone and let it prove a bit too much .. mind you i would rather have bread that looks "rustic" and tastes gorgeous..than it look perfect and taste yuk...

Needasparin... if it is "mushrooming" as mine does sometimes - it could be that your dough is a little too soft, or you have a little too much yeast in it.. it makes it so the dough can't support its self....

hope it helps

John lewis sell large loaf tins but are about 12.00 they are part of their anolon professional range. Too big for cakes but would be perfect for bread.

MRSMCAWBER wrote: »

Hi there

I generally use a 2lb tin, i do have a bigger one but it makes huge slices..
if you leave your bread to rise to about 1-2" above the top or the tin and then slash it length ways (it stops it going wonky, and leaning when it bakes).... you should get "proper sized slices"... how much dough are you putting in your tin? could it be that there isn't enough to make a big loaf? I use 500g flour in a 2lb tin... hope it helps.. let me know if you want the recipe..i make it by hand and its a doddle

I would like your recipe please for making bread by hand if you wouldn't mind posting it,thank you

Hi there

I have a bread machine - but only ever used it on the dough cycle as i like my bread done in the oven... but i have now gone to doing it by hand as it seems so much quicker - this recipe has never failed me..hope you get good results:D


500g bread flour
2tsp salt

350ml luke warm water
20g fresh yeast
1tsp sugar

1. mix the salt n flour in a large bowl
2. make a well in the centre
3. mix the yeast, sugar and water together and when dissolved -pour into the well.
4. sprinkle the flour from around the sides over the liquid
5. cover with a tea towel and leave until the liquid starts to break through the top
6. I then stick the bowl in the sink to save mess;) and use 1 hand to start mixing ( make your hand like a spider and swish around, drawing in the flour from the sides-if that makes sense)
7. depending on your flour - you may need a little bit extra if it feels too wet...
8. then start to knead it in the bowl
9. tip out and knead until smooth
10. place back in bowl and use a carrier bag to make a dome over the top - it works better than a cloth
11. when doubled in size tip out, knead again and shape and place into an oiled 2lb tin
12. cover again with the carrier bag.... so it forms a big dome and leave to rise.. about 1.5-2" above the tin
13. then with a sharp knife - slash length ways - not very deep-just enough to break the top.. but it stops the loaf from raising wonky - you don't have to do this
14. place in the middle of a pre-heated oven - gas 7 for about 30 mins or until golden
15. tip him out of the tin and if you "knock" on the bottom with your knuckles he should sound hollow - if not pop back on the shelf for a few more mins - either in or out of the tin
16. take out and cool - uncovered...unless you want a softer crust..then throw a tea towel over;)

You can use part milk/part water too if you want a softer crust - all water makes it crustier, and if you like it really crusty, dissolve a bit of salt in some hot water and when the loaf is done-brush over the top crust and place back in oven for a minute....

you can also add 1oz of melted butter to the liquid stage - this helps keep it fresh longer, but i slice and freeze mine as soon as its cold so i don't bother - plus its less cals;) ... you can also use a drizzle of oil for the same reason - but i find it makes the texture a bit more dense..

this dough also worked in my BM on the dough cycle..

hope it helps