Bread tins

bramble1

I have given up with tins and just shaped the loaves into an oval shape.

Will watch with interest though, as would invest in a tin that would produce a 'standard' shop bought loaf size!

LittleBrownFrog

I use Pampered Chef stoneware tins that are 7 1/2 cm high, and I find them perfectly adequate.

Home-baked bread is denser than shop-bought. The Chorleywood bread process is used to make most bought loaves, and they use high-speed mixing machines that incorporate lots of air into the loaf, much more than you could achieve at home.

Honestly, I would stop spending money on loaf tins because I don't think you're going to be able to reproduce the high-topped, air-filled loaves that you seem to want. If you want bread like you can buy in the shops, buy it in the shops.

My dh complained about the size of the slices when I first switched to home-baked bread, but it didn't take him long to realise that the amount of bread you consume is pretty much the same, there's just less air in amongst it.

zippychick

might this thread help? there are various sizes if you look on ebay for example

Zip

LittleBrownFrog

ooh ... I stand corrected ... never come across the pullman tin before - off to look into it properly - thanks ZC

zippychick

Hope it helps - do let us know:j:D

msb5262

Hello OP,
I bake bread in loaf tins similar to your 9cm deep ones, but mine rises above the tins without spilling over...when you look at a slice of my bread, the bottom half is basically a square and the top half is like a circle sitting above the square.
The square part is just under half the area of the slice.
My parents have always made their own bread in this type of tin and it has always looked this way too.
I'm wondering if your dough is perhaps spilling over the tin because it has more moisture in it? IF this is the cause, you could perhaps reduce the liquid in your dough a tiny bit. Anyway I bet your bread is delicious - and that's the bit that matters!
HTH
MsB

Swan_2

hi Miss_Ratty

there's another thread HERE where the OP was having similar problems with her bread tins

HTH

lapis_lazuli

I use these:

http://www.shopworldkitchen.com/bakers-secret/medium-loaf-pan-116407008

Each tin holds 1.5lbs of dough (in this case I mean dough made with 1.5lbs of flour), which sits about 1.5 centimetres below the rim when freshly knocked back. When risen it is domed, and the top of the dome is just above the rim. I bake it at 230 degrees celcius, and in the oven the bread rises about 2 inches, leading to a proper shop bought sandwich-sized and shaped loaf. No spillages yet!

zippychick

ive merged this with the thread Swan linked to

u751904

If I want a really bit loaf I use a cast iron casserole tin. I use a little oil rubbed over first. I appreciate this is round but it means you do get a round loaf.