This arrived in the mail this morning, yippee. qahtan
Taken befoe and after a good scrub and sanitize
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.
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?
But I gotta know, WHAT, besides a 200 pound can of elbow grease did you use to clean it so nicely? Good job!
Hi Caltrain, See link below:
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
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.
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.
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
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.
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
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
Thanks Daisy.......... qahtan