The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Kitchen Toys

  • Pin It
Juergen Krauss's picture
Juergen Krauss

New Kitchen Toys

In Germany you get some wholegrain breads baked in cylindrical tins. Here in the UK I have been on the lookout for suitable cylindrical objects for a while.

Yesterday I found them in ASDA - two stainless steel utensil tubs for GBP 7. Brilliant.

I tempered them and tried them out with a variation of Hamelman's Vollkornbrot With Sunflower Seeds. The loaf above is 900g.

Cheers,

Juergen 

isand66's picture
isand66

Looks like a milkshake would go well with your new bread :)

Juergen Krauss's picture
Juergen Krauss

Hi Ian, 

With a loaf like this, and a milkshake that size you probably have all the calories you need for a Month ;-)

pepperhead212's picture
pepperhead212

And somebody on another cooking forum started a discusion about this recently when she found a Pyrex Bake Around. And I see this forum has a thread about the Bake Around.

I'll stick with the cans.

Juergen Krauss's picture
Juergen Krauss

Intersting. 

I only looked ad pyrex kitchen stuff, not lab equipment.

clazar123's picture
clazar123

Last Christmas I wanted to bake small brioches and panettones but muffin tins were too small. I visited the canned goods sectiont the grocers and found the perfect size tin-water chestnuts in a can! I bought 1 dozen cans and proceeded to open them all. We ate all kinds of recipes with water chestnuts for several weeks and I froze some for later. The individual bakes were exactly what I wanted and the tins are now in a bag in my pantry for next year. I have used juice cans,tapered cans,tuna cans,etc.

I also hit the thrift store. My favorite baking pan for my daily breakfast bread is a small rectangular pyrex dish that gives me a wide-pan rectangular shape that fits perfectly in my toaster. The wide pan from a commercial baking company was $40USD! Too expensive!$1-$3 at the thrift store-I have several.

I start from my desired shape and take a look around.I always find something! Once I even used a 100% aluminum corrugated garden edging(new,of course) and have since used it( cut to size) as pan dividers. It cuts with a kitchen shears.

Great find!Keep your eyes open and you will find all manner of usable baking tins around you.

Juergen Krauss's picture
Juergen Krauss

Hi Clazar, 

I thought about using food cans, but was a bit worried about coatings and solder, when heating them to 250C.

Did you have any problems or thoughts about that? It would be cheaper to stock up on food cans ...

What I particularly like about those utensil tubs is ther height, They allow me to make loaves in a range from 500g to 1200g  with 100% rye. 

 

dabrownman's picture
dabrownman

I've been collecting, from Goodwill, those tall clay wine coolers from Italy and tall clay utensil canisters made by the Pampered Chef thinking I could bake some bread in them if soaked in water for a few hours first.  Will have to give them a try and see how they compare to your SS ones.

Juergen Krauss's picture
Juergen Krauss

Juergen

clazar123's picture
clazar123

I did buy 1 of those cans initially, now that I think back, to make sure it wasn't lined or coated inside.  I don't think food grade cans are soldered anymore-at least not in the US.

My mom used to save non-ribbed cans for a certain bread she made because the flat sides made it easier to remove the loaf but I haven't seen that kind of can in years-I think  they were usually prune juice cans! A straight sided can requires thicker metal and more metal means the can costs more.

Utensil holders and wine coolers sound intriguing-I will have to keep an eye out for those at the thrift store and rummage sales.  

Juergen Krauss's picture
Juergen Krauss

Thank you,

Juergen

Mini Oven's picture
Mini Oven

that is only 6" tall     (link)      Your tubes look 5" in diameter?   

How does the bake at the bottom compare to the bake at the top?  Did you cover the tubes?  

I got one of those Easter Lamb molds....

                A Vollkorn Lamb!    A Vollkorn bunny?  

I just couldn't resist the thought dipped in chocolate.  

Giant pine nut vollkorn dipped in chocolate?   

 These are cooked and taste like chestnuts.  Same texture too.

Juergen Krauss's picture
Juergen Krauss

Wow. 

And the thought of a chocolate dipped vollkorn rye easter bunny with those pine nuts, and maybe raisins make me speechless.

i suppose you know Hutzelbrot? In Black forest they make it with a bit of rye sourdough and LOTS of soaked dry pears, figs and nuts.

Not sure though how this would do in a bunny mould.

http://romantikrezept.blog.de/2010/11/18/hutzelbrot-8361849/

I'll post the measurments of the tubs later tonight.

The loaf was very evenly baked (I had a slice from the middle). For the bake I put the tub with the dough in it on my well preheated 3cm granite stone.

 

Juergen Krauss's picture
Juergen Krauss

Those tubs are 4'' diameter X 6.5'' height

pepperhead212's picture
pepperhead212

As you noted above, Juergen, the coatings on the cans may be a problem when heated to baking temperatures. The coffee cans were not lined with BPA, as just about every other canned food is, though maybe there are some dry ingredients in unlined cans. I can't even find coffee in cans any longer (all plastic, now), but others have told me that they still get it in cans. And those ridges never have held my bread in the cans, though some old book suggested that if this happens to cut the other lid off the can, and push it out, so it must have happened to someone!

I like the idea of the clay wine cooler, Clazar. I have one down in my basement....somewhere! Probably a gift way back. Maybe I can put it to use finally!

Dave

Juergen Krauss's picture
Juergen Krauss

for your thoughts,

Juergen