The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Forms

oskar270's picture

Bread Forms

I bought these 18” long bread forms from a commercial equipment outlet. The first time I baked bread on them the bottom was almost no baked and I had to turn it up side down to complete the baking.

So I thought if I drill some holes on them, the air will circulate better and I will get a perfect baking. To the contrary, the second time the bottom of the bread was even less baked !!!

You can see the forms at this link, please note that I drill the holes and also added the end pieces because when the bread rises it was spilling over the ends.

I also have an 18” diameter pizza baking tray which is the same colour / material as the bread forms and I get the same problem; the pizza comes out nice but the bottom is not baked properly. Perhaps it’s the colour of the material that reflects the heat?

Anyone with ideas why the bread / pizza is not baking at the bottom? My stove is a regular residential stove and never had any problem with baking before

 Thank you



PhilipG's picture

I had some like that once. ended up using them for food and water bowls for my dogs. ( I didn't drill holes and did close off the ends. ) good luck.

Candango's picture

Oscar, I am currently using two metal "forms" when I am playing with high hydration sourdough rye breads, which otherwise want to spread out all over the place during the final proof and also in the oven. What I found is a sheet of metal, probably about 4 feet by 8 feet, with an "open weave" type of cutout in the metal.  It was probably used in construction.   A friend had used a series of these sheets to provide a sun screen for delicate plants he was growing.  I was able to use tin snips and cut two pieces, about 18 inches by 9 inches, and then roll each into a slight curve, similar to your forms.  I lined them with parchment during the final rise and they successfully contained the dough.  The first time I baked, I took them out of the forms and slid the parchment and dough into the oven.  Oops.  They spread.

The next time I baked, I left them on the forms throughout the baking process and got the same results you did - under baked on the bottom.  So the last time I tried them, I gave them ten minutes of steam in the forms, then another ten minutes without steam.  I quickly took them out of the oven and was able to slide the parchment out from under the bread.  I left the loaves in the forms and put them back in the oven for another ten minutes.  This time when I slid them out, they were firm enough on the bottom and I was able to take them out of the forms for the last ten to fifteen minutes of the bake and set them directly on the baking stone.  The results were good.

If you want to continue with the forms, you might consider doing the same, baking in the forms up to a half way point and then taking the loaves out and putting them directly on a baking stone.  Good luck.



oskar270's picture

Thank you for the lengthy tips, very informative

I will follow what you did and hope for success