The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bermaline pan

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qahtan's picture
qahtan

Bermaline pan

This arrived in the mail this morning, yippee.  qahtan


Taken befoe and after a good scrub and sanitize 


     


 


 


 

ananda's picture
ananda

Yes, these are great pans; we had some at the previous clollege where I worked.


You can make loads of different types of bread in these pans.


Best wishes


Andy

Caltrain's picture
Caltrain

I'm intrigued. What kind of bread is a bermaline pan used for? It looks like an oval aluminum (?) pan. What makes it (or the bread it makes) so special?

audra36274's picture
audra36274

  But I gotta know, WHAT, besides a 200 pound can of elbow grease did you use to clean it so nicely? Good job!

ananda's picture
ananda

Hi Caltrain, See link below:


http://www.danlepard.com/forum/viewtopic.php?p=11355


This is Dan Lepard's information, plus genuine recipe!


I see this has been a long term project for you qahtan!


Note for dmsnyder, wally, bee18 and nicodvb: there is detail in this thread about derivation of semolina too.   Anyone not familiar, we had this discussion here: http://www.thefreshloaf.com/node/17308/semolina-durum-bread-and-sourdough-seed-bread


Best wishes


Andy

Mini Oven's picture
Mini Oven

So that is what I'm looking at after making my malt flour…  30g of malted barley semolina.  It just wouldn't get smaller and I don't have a stone but a blender.   Its creation must be physics.  


Thinking…  Malted flour in the recipe... possibly left over from grinding malted grain? 


So, tell me, does the dough go into the pan or does it cover the shaped loaf?  From the looks of pan patina, I'd say it was a cover.  But no handles?  Hmmmm.  What would be used to lift it?   A hook?


I'm not sure I would have been so quick to clean it.  I might have heated it up first in the oven to get some old bread aromas off of it, awakening ghosts of breads past.


Mini

Daisy_A's picture
Daisy_A

Hi Mini,


There seems to be some debate about whether the bread was in the tin or the tin over the bread. Poster duncang on Qahtan's thread on Dan Lepard's site, referenced by Ananda, above, seems convinced the tin was over the bread. Others incline to think the bread was baked in the tin.


This makes me wonder about the lettering. Obviously it denotes the brand but might part of the aim be to mould this onto the side of the bread, as with tinned Hovis, only possible with the loaf in the tin?  My guess would be a hook for lifting the lid if it was used over. Maybe tin usage was flexible or developed over time?  


Despite being in the U.K I only remember tinned Hovis, not Bermaline. Obviously missed a treat!


Best wishes,  Daisy_A

Patf's picture
Patf

I remember Bermaline bread being a high oval shape, something like the loaf made ina bread machine.


So perhaps it was actually baked in qahtan's tin.

qahtan's picture
qahtan

I have   my oven door off and can't get it back on so have to have the service guy in to fix it some time next week...... qahtan


 

Mini Oven's picture
Mini Oven

I had to pull out the hinges and trip the catches that keep the door open.  Then the door slid over them and it clicked into place. 

Daisy_A's picture
Daisy_A

Hi Qahtan - what a beautiful pan. I'm glad you managed to get hold of this to rekindle memories of the breads you enjoyed from Oxford Street.


King regards from the U.K.  Daisy_A

ananda's picture
ananda

Hi Daisy_A,


Don't remember the bread myself...maybe I can flatter myself that I'm too young to remember it...although having just spent time in front of the TV enjoying Neil Young, Carole King and James Taylor, maybe such flattery is getting inappropriate?


Great music shows anyway!


Back to the business in hand...there's a small hole right in the middle of the base of these pans, and look at the way the writing is upside down.  So, they could have been baked either way, but I think they would have been put on the shelf "upside down".   And, yes, the logo fulfils the same function as on a Hovis tin.   We need someone who remembers this bread to comment really.


All good wishes


Andy

Daisy_A's picture
Daisy_A

Hi Andy,


No I don't remember Bermaline either, so missed something there, but I am glad that a British bread has such resonance for qahtan.


However I do remember going with my parents as a child to buy goods from the local bakery - tinned Hovis, parkin, chocolate eclairs, fairly roughly formed but delicious vanilla slices and fresh fruit pies, which were called 'plate cakes'.  All made out back in the in-house bakery. This survived as a local bakers into the 1980s or 90s when the new owners went more into events catering. If I was good, which I was mostly, I got to choose a favourite cake. Always chose a vanilla slice...


Best wishes,  Daisy_A

qahtan's picture
qahtan

It is only Bermaline bread ( special Bermaline recipe) that was baked in these tins, It was baked inside the tin so upside down so that the Bermaline logo would show on the baked loaf, as this one does with Hovis, as in the enclosed picture....................



Yes maybe most of you are too young to remember some of these. I now have to tweek the recipe I have to get the "that's the flavour".  also to  get the correct amount of dough into the pan so that oven spring  does not end up overfilling the pan,,, that part is a bit like a Pullman loaf, getting the right amount of dough before putting the lid on....


As my husband say's I enjoy the challenge, and I do enjoy the challenge of baking ;-)))))  qahtan


 

Daisy_A's picture
Daisy_A

Hi qahtan,


I hope the 'Bermaline challenge' goes well. All the very best with it. Do let us know how you get on.


With best wishes,   Daisy_A

qahtan's picture
qahtan

Thanks Daisy.......... qahtan

aznana's picture
aznana

Picture of an ad. Appears the tin went over the bread


http://www.historyworld.co.uk/content/bermaline2.jpg