How to prepare a baking dish for bread, pies or biscuits
Active housewives often bake pies, biscuits, rolls, charlottes and cakes, trying to diversify their family's menu. A rather important role in what the result of baking will be is played by the baking dish.
Before baking products, you should pay attention to the baking dish, prepare it for work. The baking dish must first of all be of high quality, especially if it is intended for long-term baking of the product. The final result depends on this.
A good shape will serve you for many years, faithfully, so choose your molds very carefully, buying cheap and low-quality molds is a bad decision. Get a quality uniform right away.
Sometimes, before baking products, it is enough to grease the form with a thin layer of fat and sprinkle with flour. But it is best to use baking paper in your work.
There is paper that does not need to be greased on top with a thin layer of fat, and even one that can be used several times. Therefore, carefully read the instructions for using a specific baking paper.
In addition to the set of necessary ingredients and cooking technology, the success of the baked pie largely determines the size of the mold and its preparation. By choosing the right size and studying the methods of preparing the form for baking, you will save the successfully kneaded dough from burning, and your cake will turn out great.
About the mold size
The size of the mold is very important for baking. Often the recipe contains information about it. Having found an indication of the size of the form in the recipe, be aware that the measurement is made on the base (bottom).
But if this information is not available, be guided by the amount of dough prepared so that it does not lie too high (or thin) on the bottom of the form. Remember that the height of the layer of dough in the form affects the time and temperature of baking the cake.
Choosing a pie mold
1. When buying molds for pies, it is advisable to opt for high quality utensils. Durable and high-quality material will not allow the shape to warp or bend, and pastries will not stick to the bottom.
2. Keep cake pans in good condition, wash and dry after baking to prevent rust. Store molds in a dry, warm place.
Processing the inner surface of the mold before baking
1. For baking light biscuit dough, the form should be greased with melted butter or margarine and sprinkled with flour so that the dough adheres well to the walls. This way of processing the form is called "French shirt". If you line the pan with paper, the dough will lag behind the walls and the biscuit pastries will turn out deformed.
2. In most cases, the cake is baked in a mold greased with butter or margarine and lined with baking paper. You can cover only the bottom or the bottom and walls with such paper if the cake is baked for a long time and there is a risk of it sticking to the sides.
How to prepare a shallow mold
1. Put the form on a sheet of baking paper, circle with a pencil and cut out the resulting circle or rectangle.
2. Lubricate the form with melted fat, lay the cut paper on the bottom, and apply melted fat on top to make the paper soak better.
How to prepare a deep mold
1. Fold a sheet of baking paper in half, place a mold on it, circle the contours with a pencil and cut out a circle or rectangle with scissors.
2. Cut a strip from a sheet folded in half, a width equal to the height of the mold + 2.5 cm, and a length sufficient to line the mold from the inside with an overlap.
3. Lubricate the bottom and walls of the form from the inside with melted fat, place the side strip in the form. Carefully press it to the sides and make neat folds at the corners (in the case of a rectangular shape).
4. Lay the paper cut out along the contours on the bottom and press carefully. Grease the bottom and sides of a deep mold on top of the paper.
Sometimes combined form preparation is acceptable. For example, the sides are greased and sprinkled (French shirt), and the bottom is covered with baking paper.
If you have a silicone mold, no additional coatings are needed.
Shortcrust pastry in molds of any material does not need to be coated or greased.
Good luck preparing the form and delicious cake in it!
Looked 3243 once
The cake or pie should be baked in the form specified in the recipe. If it does not correspond to the desired dimensions and outlines, 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 by its base.
Choice of cake mold:
- We have already said that it is very important to buy only high quality kitchen utensils. This also applies to forms, especially when it comes to pies and cakes that require a long baking time. Forms must be made of durable metal, then they will not warp or bend.
- Such forms are not cheap, and therefore they must be kept in good condition - after use, wash and dry thoroughly, and store in a warm place to avoid rust.
- If you want to bake a completely unusual, fantastic cake for a very special occasion (and they don't happen often), don't waste your money on buying a fancy shape. Better try to rent it in some bakery or candy factory.
Processing of the inner surface of the cake mold:
- The form is processed from the inside in different ways, depending on the characteristics of the future cake. Sometimes it is smeared with melted butter or margarine and sprinkled with flour, as, for example, when baking a light biscuit 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 to be deformed.
- However, most cakes are baked in pans greased with melted butter or margarine and lined with greaseproof (wax) paper. Only the bottom is covered with it (if the cake does not require long baking) or the bottom and walls of the mold (if the cake is cooked for a long time or the dough is thick and can stick to the walls, and then it will not be easy to remove the product). A baking sheet for rolled dough is carefully lined with one sheet of paper - then the baked layer will be easy to remove and roll up. But forms, for example, for a fruit cake, are laid inside with a double sheet of wax paper, and wrapped on the outside with brown packaging, then the cake will bake well.
- Instead of wax paper, you can use a thicker, non-stick cooking parchment, especially when you need to quickly remove pastries from it.
How to lay out a shallow shape with paper:
- Place the form on a sheet of greaseproof (waxed) paper and circle with a pencil. Cut out the resulting circle with sharp scissors.
- Lightly grease the pan with melted butter or margarine and lay the paper on the bottom. Spread melted butter or margarine on top.
How to prepare a baking sheet for roll dough:
- Place a baking sheet in the middle of a sheet of greaseproof (waxed) paper, which should be 2.5 cm wider on all sides. Use sharp scissors to make cuts from the corner of the sheet to the corner of the baking sheet.
- Lightly grease a baking sheet with melted butter or margarine, then lay a sheet on it, gently pressing it to the corners. Brush it with melted butter or margarine.
How to prepare a deep baking dish:
Useful advice:
Enjoy your meal!!!
What do you bake bread in and what kind of baking dish do you use? I have a whole box of different molds, there is 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: in silicone I bake muffins and cakes, in non-stick and glass, too, mostly sweet pastries or casseroles, but bread - in ceramic and steel forms, sometimes in cast aluminum. Still, the material from which the mold is made greatly affects how the bread and especially the crust will turn 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 it releases “harmful substances” when heated 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 sealants, oils, sealing suspensions and other products for machines are made from it, used in cosmetology and many other places. In the end, it can be different in composition and contain silicon, boron, cobalt, chromium, nickel, manganese, selenium, copper and other elements. In general, this is where the difficulty lies - it is not known what silicone molds consist of, including mine, so I use them at a temperature not higher than 220 degrees, and more often lower. To be honest, I don’t know if they emit any harmful substances, similar to the version that silicone is horror, there is another one that silicone is completely inert. But I also know for sure that you should not heat silicone molds above 220 degrees - they will start to stink, and this is already saying something. Therefore, for baking bread, when the oven needs to be heated to 230-250 degrees, silicone is not suitable. Although, in fairness, I note that I still baked in silicone molds several times and even recently - as an experiment, but at a rather modest temperature by bread standards, not exceeding the allowable 220 degrees.
The bread was whole grain, from a mixture of homemade wheat and rye flour, baked well, but a little uneven on the sides, just because of the shape, it was slightly bent under the weight of the dough. Otherwise, there were no complaints about the bread or the shape - nothing burned anywhere, didn’t stick or melt, however, the crust turned out to be somehow different - not crispy, not sonorous, some kind of “flat” taste and bite. After I took the bread out of the mold, I didn’t even wash it, it was clean anyway, so I just wiped it with a damp towel. Nevertheless, I will not advise you to bake bread in silicone molds, after all, they are not intended for this purpose.
My favorite shape is a black rectangular one codenamed "pullman", but actually not a pullman (in a pullman, the lid rides on skids, and is not just covered from above, 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 environmentally friendly, which is important. It is made of thick black steel, which the Germans call "blue", and it can be heated to the highest temperatures that a home oven can ever heat up. 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, the main thing is not to start shaking out ahead of time in order to lag 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 to bake wheat bread in it, both white and whole grain, it is just perfect for wheat bricks. What delicious bread it turns out, beyond words! I have already sung about the crust of bread baked in this form, and I am ready to do it many more times, because in no other form I have ever gotten 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 check how the bread feels. I once baked fermented corn in it on gluten-free Sekowa, moreover, the temperature was set to a small one - 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, tightly stuck to the form, I barely cleaned it later, and moreover, after cleaning it, I had to re-ignite it.
Another nuance: the form should always be dry, if, for example, it is washed and left wet to dry, then rust will quickly appear on it, which will have to be cleaned and the form re-ignited. About, .
Another bread form that I have tender feelings for- glazed ceramic, German company.
The material from which it is made is also considered environmentally friendly, which does not emit anything when heated. It has thick walls that heat up very evenly and keep 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 mostly rye bread in it with a lot of grains and seeds, it is perfect for such a heavy dough that needs smooth, delicate heating. Even if your oven heats unevenly, this form, thanks to its thick walls, will evenly give off heat to the dough and it will bake evenly. Pumpernickel, Black Hamster, on Sekowa back-enzyme - all this is bread made from heavy dough, 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, it is baked with a bang, it does not stick to the form for a millimeter, and after baking it is effortlessly removed from it.
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 ceramic. Temperature fluctuations or accidental shocks are dangerous for her, in no case should she be lowered under water immediately after baking or simply put in the sink to wash it as soon as possible - she will crack from the temperature difference. Due to the thick walls, bread in it is baked longer 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 a steel black form. But I attribute this more to the features - if I had kept the bread in the oven longer, there would have been a crust.
Manufacturers advise soaking this form in water for 20-40 minutes before baking so that the form is saturated with water. Like any ceramic, this one has millions of micropores in the walls and bottom that can absorb water, so that the mold can retain moisture throughout the proofing and evaporate it during baking, while moisturizing the air and helping to form a crust and open cuts.
I have another form that I sometimes use, but recently less often - cast aluminum L7.
This is a nostalgic form, in which they baked (and are still baked to this day) white brick, Darnitsa, table and other Soviet wheat and wheat-rye varieties-bricks. Before the very first use of the form, it is recommended to ignite it with oil, so that an indelible non-stick layer remains and is fixed on the walls, and only after that it is used for its intended purpose. I actively used it when there were no steel black or ceramic forms, and I am sure that many people have this simple aluminum form and many use it with pleasure. Why didn’t I just bake in it! And his first rye bread, and wheat muffins, and white toast, and the same favorite table. But now I abandoned it - until I played enough with new clothes, until I bake in them and am not overjoyed.
And what and in what do you bake, are you satisfied with your shapes, 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 round ceramic, but I don’t like shaped round bread. But with regard to silicone and ceramics for pies, I have a lot of requests: I would like to bake bear cubs for children, and bake beautiful gratins, and in general a lot of things ... by the way, I completely forgot about my silicone cake mold in the shape of a heart. The holiday has passed, I would bake something. With the past, or something)
Manufacturers respond to the desire of housewives to cook bakery products at home with the release of a variety of forms for baking bread in ovens, microwave ovens with convection and solid fuel ovens.
Consider all the options and choose one or more suitable for the shaped brick and hearth loaf. First of all, decide on the material and purpose of various dishes, sizes, convenience, care features.
Professional baking molds for tin bread
Professional forms are produced in accordance with GOST, taking into account the size of a standard loaf. They are rectangular, round, oval, square, toaster, for baguettes. They can be single and sectional - in the form of blocks in which several elements are fastened. There are models with a lid. Such dishes are designed for baking bakery products in bakeries, but are also suitable for home use.
Standard bread pans are made from cast aluminum. This metal conducts heat well and is relatively light in weight, which makes it easy to pull bread out of the oven or oven.
You can buy Gost cast baking molds directly from manufacturers or in online stores that are their partners. They are easy to recognize by the GOST marking and by appearance - simple, without decor, similar to thick-walled troughs.
The main disadvantage of cast aluminum bread pans is porosity, provoking sticking of dough and baked products. New aluminum baking utensils.
- Wash well with detergent to remove manufacturing oil.
- Rinse thoroughly.
- Wipe dry.
- Put on the stove or in a hot oven and heat well so that the remaining oil is gone from the pores. At this stage, a little smoke will appear.
- Lubricate the hot form with vegetable oil using tissue swabs. Don't skimp on oil!
- Continue heating, distributing the oil along the walls. You can put it in the oven for 5 minutes.
- Cool, periodically wiping the walls and bottom.
- Drain the rest of the oil when it cools down.
- 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 molds for the home - an overview of the materials
For hobby bakers, there are metal baking pans on sale that are suitable for various types of ovens and ovens. For convenience and safety, the metal case can be supplemented with a heat-resistant, but not heated material in the places of the handles.
Cast iron - durability and reliability
Cast iron baking molds are heavy, but solid, durable and reliable. Thick walls ensure proper heating - the crust does not burn, and the crumb rises evenly and bakes.
Cast iron has natural non-stick properties, but these will only last if the cookware is properly handled. The surface must not be cleaned with abrasives or washed with detergents. It is important that the pores are closed, for which cast iron pans calcined with oil like aluminum ones.
Cast iron cookware is ideal for all types of ovens and Russian stoves. It is advisable not to use the bread form for cooking other dishes, then you won’t have to wash it, but you can limit yourself to wiping it. 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, a 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 the 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 on baking bread often. These wear out faster.
Steel molds for bread
As a rule, steel containers are thin but strong and withstand high temperatures without any risk. Steel heats up very quickly, so you need to get used to it so that the dough bakes evenly and the crust does not burn.
For production use carbon steel alloys so the dishes are black. The most reliable products are made of blue glossy steel - they are thick-walled and heavy. The surface requires preparation - calcination and lubrication with oil. For beginners, this is not the best choice.
In addition, the steel form is capricious in care - it must be carefully wiped dry, otherwise rust will appear. Small spots of rust can be removed by cleaning with abrasive products. After that, calcination is required again, as well as immediately after purchase.
Non-stick coating - easy care
Non-stick coatings are applied to aluminum steel and cast iron bread pans at home. It may be, or another coating - now manufacturers do not always advertise the composition. Do not forget that the most capricious coating is Teflon, as it is not intended for heating above 230 degrees.
The non-stick layer simplifies baking - such dishes do not require preparation in the form of calcination. With proper handling, nothing sticks to the walls and bottom, so it is easy to wash.
Perhaps these are the best forms for baking bread, if there is no experience. Even experienced housewives who prefer exclusively professional cookware according to GOST are gradually switching to non-stick. Such molds are suitable for any dough, including butter and biscuit. They can bake cakes and pies.
Other materials and their features
For the production of heat-resistant dishes, not only metals are used. Traditionally, bread was baked in clay molds in the Russian oven, but now there are many other options.
Clay baking molds
For the production of heat-resistant and refractory dishes, fireclay clay is used - it is not afraid of high temperatures. Products are fired at a temperature of about 1000 degrees, so they can be safely placed both in the oven and in the Russian stove.
On sale there are forms without coating, with glaze and processed with the milking technique - these are easily recognizable by their dark brown color. Unglazed clay molds they are capricious for bread - baking sticks to them with the wrong approach. New earthenware needs to be prepared - generously greased with oil and put in a preheated oven. Repeat the procedure 5 times in a row.
In the future, before each use, you need to lubricate with oil and sprinkle with flour. Some housewives lubricate the surface with edible wax. You can buy it where they sell honey. A modern approach is to cover with baking paper. Experienced bakers recommend laying out the dough in a preheated pan, then the risk of sticking is significantly reduced.
Ceramic products
Ceramic dishes have 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. Such a dough is dense and does not rise well, it needs gradual and uniform heating, which is provided by ceramics.
To make bread always fluffy and tasty, dishes are recommended soak in water not only before the first use, but also at each baking. So the pores of ceramics will be filled with water, which evaporates 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 handled properly. Such dishes do not like temperature changes, they can be washed only after they have completely cooled down.
When is Heat Resistant Glass Appropriate?
Heat-resistant glass molds for homemade bread are not popular with professionals. They are capricious - fragile, heavy, do not like temperature contrast and do not always tolerate the room well in a preheated oven. Some types of dough stick to glass, so it is better to grease it with oil and sprinkle 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 dishes appeared on the market not so long ago, but they are already used to it, and even skeptical housewives sometimes use soft molds and saucepans. Rectangular, round and square silicone bread pans are suitable for all types of convection ovens and microwave ovens. But they cannot be heated above 220 degrees, which is not always convenient and appropriate.
The benefits are obvious:
- no need to lubricate the surface;
- nothing sticks;
- easy to wash;
- convenient to store;
- many configurations, there are curly and with printing.
When choosing silicone dishes, do not be stingy. Buy thick and high quality.
Which shape to choose - round or rectangular
It is impossible to say which form for bread 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 are straight and rounded. The rounded ones make it easier to remove the finished loaf. The disadvantage of straight lines is that the corners sometimes break off or remain in the dishes.
To facilitate the extraction of bread, there are models with removable perforated tray. Such a device ensures that the bottom does not remain in the dish, and the loaf does not wrinkle during tipping.
Devices for baking hearth bread
Hearth bread is baked on the 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 domed lid
Very interesting forms for baking hearth bread with a domed lid. They are round and rectangular. The material used is clay, ceramics, cast iron. The set includes two items - baking dish and lid. The bottom of the pan can be smooth or corrugated.
In the closing form, the effect of a Russian oven is created, so the bread is especially tasty. If the technology is followed, the dough rises evenly, voids do not form in the crumb, and the crust does not crack.
Ceramic and earthenware sets with domed lids are great for storing bread and other baked goods such as pancakes that stay fresh for a long time.
Bread stone
Baking stove for baking bread creates the effect of a Russian oven. Before use, the stone is warmed up, this helps to avoid uneven heating of the oven. The heated plate 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 bakery products, but also for pizza. Most often on sale there are plates from fireclay clay, they are lighter than natural stone, and no worse in properties. If you are interested in stone, then look for soapstone slabs, but they are more expensive.
Forms for proofing
Before baking, the dough must be allowed to rise - to distance. In the case of molded products, half-fill the molds with dough or as indicated in the recipe, and leave warm for half an hour (or according to the recipe). With hearth products it is more difficult. In the process of proofing, they need to be shaped to make a beautiful loaf or loaf.
For this purpose, you need dough 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 curly options on sale, with patterns and embossing. The dough does not stick to silicone, it does not need to be lubricated before filling. To remove, simply place a baking sheet on top, cover like a lid, and turn 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 from ceramics, clay, aluminum, steel, cast iron. Heat-resistant glass is more capricious, so it’s better not to buy it on purpose. And if you have already bought, then put the glass dish only in a non-hot oven or at least on a cold grate.
In an electric oven 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 get real bread only in a microwave with a convection function.
For Russian oven suitable clay, cast iron, ceramics, cast aluminum. Do not use glass or silicone products. Even heat-resistant glass cannot be placed on a hot surface - it can crack from the temperature contrast.
Analyze which form for baking bread 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 stale, according to the advice of our site.