July 16, 2015 - 2:03am
IKEA Silicone loaf pans are useless!
Have just thrown my two out, after trying all ways to make them produce a decently shaped loaf, placed them into a metal pan to hold shape etc., why the stupid imprint on the base? - whats it intended to do.
Price not everyting when you cant get results.
Would love to know if you can get the meatl pans with small holes for a better crust in the U.K.
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Nothing wrong with standard bread tins to get a good crust... If you want bomb-proof traditional tins, then:
http://www.breadmatters.com/bread-tins
is what you need.
I've seen the perforated ones, but no idea where to buy them. Tins, hand-shaped, bannetons work for me....
I do use the perforates silicone mats - Silpain mats. These are good for turning out spelt & rye loaves onto for baking directly on the oven grids.
And oddly enough this morning I did a test of a loaf shaped in a banneton and baked on a silpain mat, or shaped and baked in a tin to see what my customers would prefer... No feedback yet, but here they are:
Same dough, weight shaping, just one proved & baked in the tin, the other proved in a banneton & baked on the mat.
-Gordon
I've seen those tins with holes in them in John Lewis, on Amazon and in a cook shop in Cambridge. And I'm sure Tesco sell them online too... They are a bit steep pricewise, have to admit.
Just standard steel tins here (one large, one medium) that mum used to use way back when and a couple of non-stick baking sheets. Seems to work well enough for me at the moment.
Gordon, the banetton loaf is way more attractive IMHO :-)
http://store.kitchenscookshop.co.uk/masterclass-crusty-bake-loaf-pan-2lb.html but the shape doesn't look conducive to producing a good sandwich loaf to me, if that's what you're after.
You can produce a crusty loaf from any pan of the right shape by finishing it off outside the pan once it's sufficiently baked to hold its shape, of course. I've previously recommended this pan, from the same outlet, on here: http://store.kitchenscookshop.co.uk/heavy-gauge-loaf-pan-2lb.html primarily because of its shape.