And I really wanted the bread to look and have the shape of store-bought bread, so that I could eat and cut it as usual.

I was looking for this form all over Karaganda, and found it, the Kukmar company, the joy was immeasurable, since I am familiar with this company from the Pancake Frying Pan, which is a pleasure to bake with.

The shape is very light, and on the reverse side it is indicated that it is from the Kukmar company.

It costs 1000 tenge or 200 rubles, and on the official Kukmara website it costs 167 rubles, where you can also see its dimensions and characteristics, so the price is good.

At first I didn’t know how to use it for the first time, and I immediately asked my friend, she worked in a bread factory for many years and she has an education in baking bread. She said to grease with sunflower oil and place in an oven preheated to 200 degrees for 10 minutes. I did so. When I pulled it out of the oven and looked inside, I saw sticky, dark brown butter, and I was upset, the former beauty of the shape had disappeared.

I thought, what is this for?

I went online and found that oil creates a non-stick film and prevents bread from sticking to the pan when baking. That's how it is, the bread just pops out of the pan.

I found on the Internet how to properly harden the mold:

How to use bread pans
What to do with aluminum molds immediately after purchase? (simple algorithm)
- Wash the mold in hot water and soap twice.
- Dry in the oven (temperature 70ºС, 20 min.)
- Coat the inner surface well with vegetable oil.
- Place the pan in the oven upside down on a baking sheet or some kind of metal stand so that excess oil drips off and does not accumulate in the corners.
- Heat at 250ºС for 10 minutes. In this case, a thin oil film is formed on the aluminum surface, which will subsequently serve as a non-stick coating. After calcination, the molds become very dark.
- Turn off the oven and let the pan cool.
- Bake bread. Before baking the bread, grease the inside of the pan again. Instead of pure vegetable oil, you can lubricate the molds with a non-stick mixture of the following composition:
1/3 lard, 1/3 flour, 1/3 butter.
- After baking, wash the molds in warm water without detergents. Remove the remaining bread from the walls with a soft cloth so as not to disturb the formed non-stick layer.

Before baking, I grease the pan again. Next I put the dough, this form needs 650 grams, and leave it to proof. It takes me 4 hours at room temperature.

Then I put it in the oven preheated to 220-240 degrees for 10 minutes with steam, and then reduce the gas to 200 and bake for another 40-45 minutes.

Our bread is baked. It flies out of the mold and doesn't stick at all. I take it out immediately and leave it on a wire rack to cool.

Manufacturers respond to the desire of housewives to prepare baked goods at home by producing a variety of forms for baking bread in ovens, convection microwaves and solid fuel ovens.

Consider all the options and choose one or more suitable for the molded brick and hearth loaf. First of all, decide on the material and purpose of various utensils, sizes, convenience, and care features.

Professional molds for baking tin bread

Professional forms are produced according to GOST, taking into account the size of a standard loaf. They are rectangular, round, oval, square, toaster, for baguettes. They can be single or sectional - in the form of blocks in which several elements are fastened together. There are models with a lid. This type of cookware is designed for baking baked goods in bakeries, but is also suitable for home use.

Standard bread pans are made from cast aluminum. This metal conducts heat well and is relatively lightweight, which makes it easy to remove bread from the oven or oven.

You can buy Gostov cast baking molds directly from manufacturers or in online stores that are their partners. They are easy to recognize by their GOST markings and by their appearance - simple, without decoration, similar to thick-walled troughs.

The main disadvantage of cast aluminum baking molds is porosity, causing dough and baked goods to stick. New aluminum baking utensils.

1. Wash well with detergent to remove production oil.
2. Rinse thoroughly.
3. Wipe dry.
4. Place on the stove or in a hot oven and heat well so that any remaining oil leaves the pores. At this stage there will be a slight smoke.
5. Grease the hot pan with vegetable oil using fabric swabs. Don't skimp on oil!
6. Continue heating, distributing the oil along the walls. You can put it in the oven for 5 minutes.
7. Cool, periodically wiping the sides and bottom.
8. Drain off the remaining oil when it cools down.
9. Rinse with hot water and wipe.

In the future, such dishes do not need to be washed with detergents and abrasive sponges. You can simply wipe or rinse if required. Before each use, the aluminum mold must be lubricated with oil or edible wax. You can use baking paper.

Modern metal forms for the home - review of materials

For amateur bakers, there are metal baking pans available for sale that are suitable for various types of ovens and ovens. For convenience and safety, the metal body can be supplemented with heat-resistant, but not hot, material in the handle areas.

Cast iron - durability and reliability

Cast iron baking pans are heavy, but they are good quality, durable and reliable. Thick walls ensure proper heating - the crust does not burn, and the crumb rises and bakes evenly.

Cast iron has natural non-stick properties, but these properties are only maintained if the cookware is handled properly. The surface must not be cleaned with abrasives or washed with detergents. It is important that the pores are closed, which is why cast iron pans calcined with oil, like aluminum ones.

Cast iron cookware is ideal for all types of ovens and the Russian oven. It is advisable not to use the bread mold for preparing other dishes, then you will not have to wash it, but you can limit yourself to wiping. As a result, the bread will not burn and frequent processing of the inner surface will not be required.

Advantages and disadvantages of aluminum

Non-professional aluminum bread pans are thinner than those described above. For production, the casting or stamping method is used. Cast forms are more expensive and thicker, suitable for cooking at any temperature, both in the oven and in a Russian oven. Stamped, thin-walled and lightweight - this is the most option in the segment.

To neutralize the porosity of the material, the inner surface is coated with a non-stick layer. The outer side is protected with decorative heat-resistant coatings that facilitate maintenance.

You can buy stamped aluminum molds if you don’t plan to bake bread often. These break down faster.

Steel bread pans

Typically, steel containers are thin but durable and can withstand high temperatures without any risk. The steel heats up very quickly, so you need to get used to it so that the dough bakes evenly and the crust doesn’t burn.

For production use carbon steel alloys, so the dishes turn out black. The most reliable products are made from blue glossy steel - they are thick-walled and heavy. The surface requires preparation - calcination and oiling. This is not the best choice for beginners.

In addition, the steel mold is difficult to maintain - it must be thoroughly wiped dry, otherwise rust will appear. Small rust stains can be removed by cleaning with abrasive agents. After this, calcination is required again, as immediately after purchase.

Non-stick coating - easy to clean

Non-stick coatings are applied to aluminum steel and cast iron molds for baking bread at home. It could be, or another coating - now manufacturers do not always advertise the composition. Do not forget that the most capricious coating is Teflon, since it is not intended for heating above 230 degrees.

The non-stick layer simplifies baking - such cookware does not require preparation in the form of baking. If handled correctly, nothing sticks to the walls and bottom, making it easy to clean.

Perhaps these are the best forms for baking bread if you have no experience. Even experienced housewives who prefer exclusively professional cookware according to GOST are gradually switching to non-stick cookware. These molds are suitable for any dough, including butter and biscuit dough. You can bake muffins and pies in them.

Other materials and their features

Not only metals are used to produce heat-resistant cookware. Traditionally, bread was baked in clay molds in a Russian oven, but now there are many other options.

Clay baking molds

Fireclay clay is used to produce heat-resistant and fireproof dishes - it is not afraid of high temperatures. The products are fired at a temperature of about 1000 degrees, so they can be safely placed in both the oven and the Russian oven.

On sale there are forms without coating, with glaze and processed using the milking technique - these are easily recognized by their dark brown color. Unglazed clay molds for bread they are capricious - baked goods stick to them if not handled correctly. New pottery needs to be prepared - generously grease with oil and place in a preheated oven. Repeat the procedure 5 times in a row.

In the future, before each use, you need to grease with oil and sprinkle with flour. Some housewives lubricate the surface with edible wax. You can buy it where they sell honey. The modern approach is to line it with baking paper. Experienced bakers recommend placing the dough in a preheated pan, then the risk of sticking is significantly reduced.

Ceramic products

Ceramic cookware has a thick bottom and walls that retain heat for a long time. Experienced housewives recommend ceramics for baking rye bread and products with fillings - seeds, raisins, nuts. This dough is dense and does not rise well; it needs gradual and uniform heating, which is provided by ceramics.

To ensure that the bread always turns out fluffy and tasty, it is recommended to use dishes soak in water not only before the first use, but also every time you bake. This will fill the pores of the ceramic with water, which will evaporate in the oven. The main thing is to wipe dry after soaking. It is better to do this not on the day of preparation, but the day before.

A homemade ceramic bread pan will last a long time if you treat it properly. Such dishes do not like temperature changes; they can be washed only after they have cooled completely.

When is heat-resistant glass appropriate?

Heat-resistant glass molds for homemade bread are not popular among professionals. They are capricious - fragile, heavy, do not like temperature contrasts and do not always tolerate being placed in a heated oven well. Some types of dough stick to glass, so it is better to grease it with oil and sprinkle it with flour.

Glass is worth choosing if you plan to bake in a microwave or electric oven. If you have already bought a glass mold, then bake in it more airy varieties that rise well.

Practical and beautiful silicone molds

Silicone cookware appeared on the market not so long ago, but people have already become accustomed to it, and even skeptical housewives sometimes use soft molds and saucepans. Rectangular, round and square silicone bread molds are suitable for all types of ovens and convection microwave ovens. But they cannot be heated above 220 degrees, which is not always convenient or appropriate.

The advantages are obvious:

• no need to lubricate the surface;
• nothing sticks;
• easy to clean;
• convenient to store;
• There are many configurations, there are curly ones and with printing.

When choosing silicone cookware, do not skimp. Buy thick and high quality.

Which shape to choose – round or rectangular

It is impossible to say which bread shape is better - rectangular, oval or round. It's a matter of taste. Rectangular ones can be found more often, as they allow you to bake traditional bricks that are easy to cut.

The edges of a rectangular container can be straight or rounded. The rounded ones make it easier to remove the finished loaf. The disadvantage of straight ones is that the corners sometimes break off or remain in the dishes.

To make it easier to remove bread, there are models with removable perforated tray. This device ensures that the bottom does not remain in the dish and the loaf does not get wrinkled when tipping.

Devices for baking hearth bread

Hearth bread is baked on a hearth. Of course, you can use a regular frying pan or baking sheet, but if you are going to bake regularly, get special tools.

Baking set with dome lid

Very interesting molds for baking hearth bread with a dome-shaped lid. They are round and rectangular. The materials used are clay, ceramics, and cast iron. The set includes two items - baking pan and lid. The bottom of the pan can be smooth or grooved.

The closing form creates the effect of a Russian oven, so the bread turns out especially tasty. If the technology is followed, the dough rises evenly, no voids are formed in the crumb, and the crust does not crack.

Ceramic and clay sets with a domed lid are convenient for storing bread and other baked goods, such as pancakes, which remain fresh for a long time.

Hearth stone

The baking stove for baking bread creates the effect of a Russian oven. Before use, the stone is heated, this helps to avoid uneven heating of the oven. The heated stove gives off heat to the dough, which helps it rise until a crust forms.

Such stones come in different sizes, round, rectangular, square. They are suitable not only for baked goods, but also for pizza. Most often on sale there are slabs from fireclay clay, they are lighter than natural stone, and have no worse properties. If you are interested in stone, then look for soapstone slabs, but they are more expensive.

Proofing forms

Before baking, the dough must be given the opportunity to rise - to rise. In the case of molded products, fill the molds halfway with dough or as indicated in the recipe, and leave in a warm place for half an hour (or according to the recipe). It’s more difficult with hearth products. During the proofing process, they need to be shaped to make a beautiful loaf or loaf.

For this purpose we need proofing molds, they can be wooden, rattan, plastic or silicone. And here silicone is one of the best solutions, since there are a lot of shaped options on sale, with patterns and embossing. The dough does not stick to the silicone and does not need to be greased before filling. To remove, simply place the baking sheet on top, cover it like a lid, and turn it over.

What to choose for the oven and Russian stove

It is impossible to say which form is better without taking into account the type of oven in which you plan to bake homemade bread.

In a gas oven you can safely use options made of ceramics, clay, aluminum, steel, cast iron. Heat-resistant glass is more capricious, so it’s better not to buy one on purpose. And if you have already bought it, then place the glass container only in a non-hot oven or at least on a cold rack.

In an electric oven It's easier to maintain the desired temperature. Almost all forms for homemade bread on the market will be appropriate here.

For microwave oven Silicone and glass molds are ideal. But you can only get real bread in a microwave with a convection function.

For Russian stove clay, cast iron, ceramics, cast aluminum are suitable. Do not use glass or silicone products. Even heat-resistant glass should not be placed on a hot surface - it can crack from the temperature contrast.

Analyze which bread baking pan is better, more convenient and practical for you, because every housewife has her own tastes and preferences. But for beginners, we recommend non-stick ones, and if you are afraid that the dough will stick, use baking paper. And so that the bread does not go stale, according to the advice of our site.

The cake or pie should be baked in the form specified in the recipe. If it does not correspond to the desired size and shape, this will affect not only the shape and size of the product, but also its baking time, density and appearance. Determine the exact dimensions of the form based on its base.

Choosing a cake pan:

1. We have already said that it is very important to buy only high quality kitchen utensils. This also applies to shapes, especially when it comes to pies and cakes that require a long baking time. The forms must be made of durable metal, then they will not warp or bend.
2. Such forms are not cheap, and therefore they must be kept in good condition - thoroughly washed and dried after use, and stored in a warm place to avoid rust.
3. If you want to bake a completely unusual, fantastic cake for a very special occasion (and they don’t happen often), don’t waste money on buying a fancy shape. Better try renting one from a bakery or confectionery factory.

Processing the inner surface of the cake mold:

1. The mold is processed from the inside in different ways, depending on the characteristics of the future cake. Sometimes it is brushed with melted butter or margarine and sprinkled with flour, as, for example, when baking light sponge dough. In this case, the dough adheres well to the walls of the mold during baking: if the mold were lined with paper, it would lag behind the walls, and the product would turn out deformed.
2. However, most cakes are baked in pans greased with melted butter or margarine and lined with greaseproof (waxed) paper. It covers only the bottom (if the cake does not require long baking) or the bottom and walls of the mold (if the cake takes a long time to cook or the dough is thick and can stick to the walls, and then removing the product will not be easy). The baking tray for roll dough is carefully lined with one sheet of paper - then the baked layer will be easy to remove and roll up. But the molds, for example, for a fruit cake, are lined from the inside with a double sheet of wax paper, and the outside is wrapped in brown packaging, then the cake will bake well.
3. Instead of wax paper, you can use thicker parchment that does not stick to the walls of the pan, especially when you need to quickly remove baked goods from it.

How to line a shallow pan with paper:

1. Place the mold on a sheet of greaseproof (waxed) paper and trace with a pencil. Cut out the resulting circle with sharp scissors.
2. Lightly grease the pan with melted butter or margarine and place the paper on the bottom. Spread melted butter or margarine on top.

How to prepare a baking sheet for roll dough:

1. Place the baking sheet in the middle of a sheet of greaseproof (waxed) paper, which should be 2.5 cm wider on all sides. Using sharp scissors, make cuts from the corner of the sheet to the corner of the baking sheet.
2. Lightly grease the baking sheet with melted butter or margarine, then place the sheet on it, gently pressing it into the corners. Use a brush to apply melted butter or margarine.

How to prepare a deep baking dish:

Helpful advice:

Bon appetit!!!

What do you bake bread in and what kind of baking pans do you use? I have a whole box of different molds, I have nowhere to put them, a lot of silicone, there are molds with a non-stick coating, there are just tin, aluminum, ceramic, one glass and one steel. And all for different purposes: I bake muffins and cakes in silicone, mostly sweet pastries or casseroles in non-stick and glass, but bread - in ceramic and steel forms, sometimes in cast aluminum. Still, the material from which the mold is made greatly influences how the bread, and especially the crust, turns out. In addition, each mold has its own characteristics, baking conditions and temperature conditions, preparing the mold for baking and caring for it after.

I have an ambiguous attitude towards silicone; there is an opinion that when heated, it emits “harmful substances” and is generally not environmentally friendly. At the same time, these are very convenient forms: nothing really sticks to them, and silicone itself is simply an amazing material in its versatility.

It can be both liquid and solid; various seals, oils, sealing suspensions and other products for cars are made from it, used in cosmetology and many other places. After all, it can be different in composition and contain silicon, boron, cobalt, chromium, nickel, manganese, selenium, copper and other elements. In general, this is the difficulty - it is not known what silicone molds, including mine, are made of, so I use them at temperatures no higher than 220 degrees, and more often lower. Honestly, I don’t know if they emit any harmful substances, similar to the version that silicone is terrible, there is another one that silicone is completely inert. But I also know for sure that you shouldn’t heat silicone molds above 220 degrees - they will start to stink, and this already says something. Therefore, silicone is not suitable for baking bread, when the oven needs to be heated to 230-250 degrees. Although, to be fair, I note that I did bake in silicone molds several times and even recently as an experiment, but at a rather modest temperature by bread standards, not exceeding the permissible 220 degrees.

The bread was whole grain, made from a mixture of homemade wheat and rye flour, baked well, but a little uneven on the sides, precisely because of the shape, it bent a little under the weight of the dough. Otherwise, there were no complaints about either the bread or the shape - nothing burned, stuck or melted anywhere, however, the crust turned out to be somehow different - not crispy, not ringing, somehow “flat” in taste and bite. After I took the bread out of the mold, I didn’t even bother to wash it; it was already clean, so I just wiped it with a damp towel. However, I will not advise baking bread in silicone molds; after all, they are not intended for this purpose.

My favorite shape is a black rectangular one code-named “Pullman.”, but in fact not a Pullman (in a Pullman the lid rides on skids, and is not just covered on top, and the alloy is different in composition).

Unlike silicone, it is very durable, has high thermal conductivity and heat capacity, is very powerful, heavy and also environmentally friendly, which is important. It is made of thick black steel, which the Germans call “blue,” and can be heated to the highest temperatures that a home oven can reach. Nothing will happen to the form, the bread will burn, but the form will remain. And it, too, if used correctly, is non-stick: if you don’t burn the dough in it, the bread literally jumps out of it by itself, the main thing is not to start shaking it out ahead of time, so that it lags behind the walls of the mold, the surface of the bread should really become a hard crust.
By the way, about the crust. I really like baking wheat bread in it, both white and whole grain, it is simply ideal for wheat bricks. What delicious bread it produces is beyond words! I once sang the praises of the crust of bread baked in this form, and I am ready to do it many more times, because in no other form have I obtained such a wonderful, delicious crust! But with this form you need to know about some nuances of use. For example, bread made from heavy, dense dough should be baked in it at low temperatures - up to 160-170, and periodically checked how the bread feels. I once baked fermented corn in it on a gluten-free Sekowa, and I set the temperature low - 180 degrees and forgot about the bread for the prescribed 40-50 minutes. As a result, horror and a nightmare awaited me: the bread burned, stuck tightly to the mold, I could barely clean it later, and what’s more, after cleaning it, I had to bake it again.

One more nuance: the mold should always be dry; if, for example, you wash it and leave it wet to dry, then rust will quickly appear on it, which will have to be cleaned and the mold re-calcined. About, .

Another bread pan I have a soft spot for.- glazed ceramic, German company.

The material from which it is made is also considered environmentally friendly and does not emit anything when heated. It has thick walls, which heat up very evenly and retain heat for a long time after baking, in other words, the shape is quite heat-intensive, which can be regarded as a characteristic feature. I bake mainly rye bread with a lot of grain and seeds in it; it is ideal for such heavy dough that needs smooth, delicate heating. Even if your oven heats unevenly, this pan, thanks to its thick walls, will evenly transfer heat to the dough and it will bake evenly. Pumpernickel, Black Hamster, and Sekowa fermented bread are all breads made from heavy dough that is not very loosened or “weighted” with a large number of additives. And in a ceramic form, all this bread turns out perfectly and without problems, bakes with a bang, does not stick to the form even a millimeter and is easily removed from it after baking.

But, despite the ease of use and a lot of advantages, it has a couple of points that should not be overlooked: it is fragile, like any ceramics. It is dangerous from temperature changes or accidental shocks; under no circumstances should it be placed under water immediately after baking or simply placed in the sink to wash it quickly - the temperature change will cause it to crack. Due to the thick walls, bread takes longer to bake in it than usual, on average for half an hour, and this is a lot for bread. By the way, I didn’t really like the wheat bread in it; it baked well, but the crust didn’t turn out as breathtaking as in the black steel pan. But I attribute this more to the peculiarities - if I had kept the bread in the oven longer, there would have been a crust.
Manufacturers recommend soaking this mold in water for 20-40 minutes before baking so that the mold is saturated with water. Like any ceramics, this one has millions of micropores in the walls and bottom that can absorb water, thanks to which the mold can retain moisture during the entire proofing, and evaporate it during baking, simultaneously humidifying the air and promoting the formation of the crust and the opening of cuts.

I have another form that I use sometimes, but lately it’s become less and less common - cast aluminum L7.

This is a nostalgic form, white brick, Darnitsky, table and other Soviet wheat and wheat-rye brick varieties were baked in it (and are still baked to this day). Before using the mold for the first time, it is recommended to heat it with oil so that an indelible non-stick layer remains and adheres to the walls, and only then use it for its intended purpose. I actively used it when there were no black steel or ceramic molds, and I’m sure many people have this simple aluminum mold and many enjoy using it. What haven’t I baked in it! And my first rye bread, and wheat buns, and white toast, and the same favorite canteen. But now I’ve abandoned it - until I’ve had enough of new things, I bake in them and can’t get enough of them.

What and in what do you bake, are you happy with your molds, how do you feel about silicone, what would you like? Of course, I dream of a real Pullman, but, in general, I don’t have enough of a real one, with all its advantages. I was thinking about a round ceramic one, but I don’t like tin round bread. But regarding silicone and ceramics for casserole pies, I have a lot of requests: I would like to bake teddy bears for children, and bake beautiful gratins, and in general a lot of other things... by the way, I completely forgot about my silicone mold for a heart-shaped cake. The holiday has passed, I wish I could bake something. With the past, or something)