The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Andrew S's picture

Sandwich pans

February 23, 2010 - 8:13am -- Andrew S


I am trying to find "proper" sandwich pans, the type with a lid that produce a square loaf.  While I am on the subject, if it does not have a lid, it is called tin bread and not sanswich. 

ironically, I used to be a bakery lecturer and we had dozens of these in use all the time.  Cant find one for love nor money now though!

Any ideas would be much apprecieated.

Many thanks,


mariajef's picture

Pans/forms for Brioche

March 21, 2008 - 7:15am -- mariajef

i'm making brioche for the first time, and since i don't have the classic brioche forms but wish to make my brioche in small sizes, am wondering what other people use in this regard.


i have a classic pannettone form which is ideal for a very large brioche, and i have other large forms, but want smaller brioche.  wondering if my cermamic individually sized creme brullee forms would work for brioche.





browndog's picture


(This is a continuation of a discussion started here.)

I was starting to feel guilty hijacking weaverhouse's beautiful sourdough thread, xma, so I thought we could step over here. I agree about the potential for pan size--fantes carries a couple types of $7 7x I think 9 cookie sheet, you might take a look at that. I quite like their selection and service, I use them often when I want kitcheny stuff. I've just started baking my rounds on seperate sheets, a 12" pizza pan and my 10" cast iron griddle. It's working well for just the two, and there's still enough room to pop a bowl over them if I want.

The fresh loaf is so terrific--Asian, huh? and tiny? Well, me too, 5'1" right after a good stretch. I saw a movie (all right, I admit. Shaolin Soccer, it was) where an Asian, Chinese in this case, steamed bun featured somewhat prominently in the script. The bun was a kneaded white bread sort of thing, it looked delicious, though as you say, who connects bread with Asia?

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