The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with canape tins

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hansent's picture
hansent

Help with canape tins

Hi everyone!


 


Has anyone had success using the Nor-Pro Canape tube tins?  They are about 3" in diameter and 9" tall with two lids on either end.  They come in heart, flower and star shapes. I suppose I want a tight crumb? Any recipe suggestions?


 


Thanks,


 


Tania in BoiseCanape tins

PaddyL's picture
PaddyL

But not consistently.  I think I used a regular bread dough the first time and it popped both ends off, and the second time, I tried pain de mie dough, some leftover from the making of the square pain de mie.  That worked pretty well, but I found that the bread came out a little squashy.  I think that, no matter which recipe you use, you would have to leave the loaves at least a day before cutting them.

hansent's picture
hansent

Ooh good thought about making them a day before. Since I usually toast them a bit it won't hurt them to sit.  How much do you let it rise?  I am wondering if oven spring is an issue?

xaipete's picture
xaipete

I've only used hinged tins, both square and round. I spray them really well with PAM, fill them about 2/3rds way and use a good pain de mie recipe.


http://fantes.com/images/99029loaf.jpg


http://www.kingarthurflour.com/recipes/pain-de-mie-recipe


--Pamela

hansent's picture
hansent

I appreciate your thoughts!  I am going to give it a go this weekend.