Forms for baking bread: features, types and nuances of choice

“Bread is the head of everything” - says popular wisdom. However, the taste and composition of modern bakery products does not suit many. However, today it is not a problem, because you can make bread by yourself. In addition to the ingredients of the composition, you will need a baking dish. On the latter and will be discussed in this article.

Bakery form - is the subject of kitchen utensils, which allows you to bake bakery conditions, not only in the bakery, but at home. Made of different materials, they are suitable for the oven, confectionery or bakery oven, microwave. The first containers for baking bread were made of ceramics, clay. Today, metal analogs (cast iron, aluminum) with non-stick coating are increasingly used. In addition, there are models of heat-resistant glass, silicone.

The shape of the container may determine the appearance of the finished bakery product. For example, rectangular, square and round models are used to get bread, which we usually find in stores - so-called loaves. Hearth bread requires a special flat shape and a spherical lid. Thanks to the latter, a microclimate is formed, similar to the microclimate of the Russian stove. Traditionally, hearth bread was baked in the lower part of the Russian oven (the floor - that is, under).

Products for baking baguettes are usually elongated, have a special pattern. Loaves baked on flat oval containers. The baking form of toast bread is a rectangular container, as well as roulettes that have the shape of a cut along the tube. For hearth bread, loaves and baguettes, not only a baking dish, but also a proofing mold is required. They are necessary for proofing the dough and giving the product the correct beautiful shape. Cooking for proofing is wooden, rattan, plastic, silicone. Of course, silicone models in this case are the most convenient - the dough does not stick to them, does not require lubrication with oil.

All existing models of forms can be divided into professional and home use. The first ones are made according to GOST, therefore they have standard sizes - they correspond to a loaf of bread. Most often, such models are several containers, fastened together in a section. Professional products are intended for use in bakeries, but can also be used at home.

Standardly professional forms are made of cast aluminum, which is characterized by high thermal conductivity and low weight. Outwardly, they have the appearance of a small trough and must necessarily have GOST-marking. The disadvantage of the aluminum form is porosity, because of which the dough adheres to the surface. To prevent this, a special preparation of the form allows for the first use (if briefly, wash the form thoroughly, ignite it in the oven, oil it, and then remove excess oil). Despite the preparation described, before baking the aluminum mold must be oiled or baking paper used.

Forms for fans are made from different materials.

Thick-walled cast iron will help to bake an appetizing bread with a ruddy crust and tender crumb.This is because the material warms up quickly, evenly distributes heat and maintains the heating temperature. Of the advantages stand out reliability and durability. But it is fair to note that the weight of the product will be quite large.

By nature, cast iron is characterized by non-stick properties, but they need to be properly “activated”. Like cast aluminum analogues, such forms are calcined before use. In addition, they can not be washed in a dishwasher, use abrasive cleaners and metal brushes. It is undesirable to use the form for the preparation of other dishes, in addition to bread.

Aluminum is lighter and thinner when compared to cast iron, but it is less durable. Amateur aluminum containers are cast and stamped. The first more reliable and expensive. The latter also have the right to exist in your kitchen, it is beneficial to acquire them if you rarely bake bread. Inside, aluminum forms are coated with a non-stick layer, and outside - with a decorative coating with heat-resistant properties.

Such containers have thin walls, but they are strong and withstand high temperatures. At the same time cooking it requires some skill and habituation. Steel heats up quickly, so it's important not to overdo the bread. However, if everything is done correctly, an appealing ruddy crust is guaranteed.

Standard steel forms are made of carbon steel, you can recognize such a product by its black color. More durable are considered analogues of blue glossy steel. Products have thicker walls and sides. However, it is more correct to refer them to semi-professional ones, since the forms of blue glossy steel require calcination and oil treatment. For a beginner, such manipulations can be difficult.

Traditionally in Russia, bread was baked in earthenware. For the manufacture of dishes for the oven or oven, only fire-resistant chamotte clay is suitable. It withstands heating temperatures up to + 1000– + 1100 ° С. There are varieties of clay forms such as:

• unglazed - the most capricious, require 5-time calcination with oil;
• glazed - have a shiny surface;
• milky - characterized by a brown tint.

In any case, before baking, the inside of the clay mold needs to be lubricated with oil or used baking paper.

Ceramic forms are distinguished by thick walls and bottom, so they are able to retain heat for a long time. Rye bread, baked goods with fillings will be especially successful in this form. (seeds, herbs, spices). Such dough rises slowly, so slow heating is very useful. In order to get delicious baking, it is recommended to pre-soak the ceramic dishes in water for a few hours, then the moisture will fill the pores of the ceramics and evaporate when heated. The main thing - after soaking the form thoroughly wipe it dry. Soak better not before baking, but for a day.

Experienced bakers are not too keen on the form of heat-resistant glass, which is associated with its poor tolerance to temperature differences, a large container weight with its fragility. In general, glass packaging is not the best option for baking bread, it will be poorly understood. You can still leave the container for the oven or microwave.

Silicone is a convenient material in care and use.The dough does not stick to the silicone surface, but it is impossible to heat the material above + 200– + 220 ° C. Sometimes this can be an obstacle to the use of such dishes for baking bread. Another important point is that silicone must be approved for use in the food industry.

Speaking of materials, you should also focus on non-stick coatings. As a rule, they are available on products made of aluminum, cast iron and steel, that is, they are found on almost all types of dishes for baking. If the product has a non-stick layer, you can not engage in its calcination. Non-stick coating can be ceramic, stone (usually marble) and Teflon. The latter is considered not the most suitable, since the maximum heating of the coating is + 200– + 240 ° С.

As for the shape, the most common is rectangular, oval and round. The first one is preferable because it is suitable for all types of ovens and ovens, ergonomic in storage. The edges of a rectangular container can be sharp and rounded. The latter are safer and more convenient, while sharp corners can cling to the elements of the oven, there is a risk of their breaking off. Round shapes, resembling a frying pan with low sides, as well as equipped with dome-shaped lids are provided for hearty bread. Sometimes this shape is rectangular. Production material - cast iron, ceramics, clay.

The lid is needed to create inside a certain microclimate that resembles the microclimate of a Russian stove. As a result, the bread rises well, it turns out lush and rosy. For easy removal of bread from the container, it makes sense to purchase an analog with a removable tray. It is removed separately from the tray, allowing you to prevent the crust from sticking to the form and crushing the bread when you put it on the plate.

It is worth noting the well-known manufacturers and their models.

• One of the most famous brands - Kukmara. He produces a professional line of forms that comply with GOST. Users note that the bread is well baked, does not burn, and if you heat the form, it literally jumps out of it. At the bottom of this form must be labeled "L". This means that the mold is made by casting, it does not have seams. The letter is followed by a number - an indicator of the ratio of the length, width and height of the form. In other words, a digital indicator can determine the size of the form and its capacity. These products are durable, suitable for daily use.
• The baker lovers trust and form from brand Termico EcoCeramo. The name suggests that the material is ceramics. Indeed, the interior is made of this material. External is high-carbon steel that provides high-quality baking of bread. Due to the ceramic coating required a minimum amount for lubrication of the form, the bread is easily removed from the form. The optimal dimensions are 28x15 cm and 28x7 cm. The capacity is represented by a convenient rectangular shape. Comfortable handles are also among the obvious advantages of the product. In addition, it is durable and attractive in appearance.
• If we talk about heat-resistant glass forms, then deserve attention Simax products. Specifically, for bread there is a Classic line made of silicate glass. Such forms are suitable for microwave and ovens.
• There are glass molds for bread and in the Pyrex line. The manufacturer uses borosilicate glass for its products. However, in any case, you should follow the rules of using glassware and remember that it does not tolerate sudden temperature changes.
• If you are looking for a silicone mold, then pay attention to the "rectangles" from Proflex Tefal. They have non-stick properties, convenient size. In addition, the set comes with a stainless steel frame to make it easier to pour the dough and put the form in the oven.
• Among the ceramic forms of popular products French brand emile henry. Thanks to innovative technologies, dishes have a resistant glaze that can withstand the effects of open fire. In addition, it is suitable for gas stoves, microwave.

When choosing a form for baking bread, it is important to consider the type of oven. Practically all options are suitable for a gas oven - containers made of cast iron, ceramics, clay, aluminum, steel. Heat resistant glass will be capricious. Similarly, a wide choice of options will be for owners of electric ovens. Silicone and glass containers are recommended for the microwave. However, it is useful to know that real bread will turn out only if the microwave has a convection function.

For the Russian furnace, it is possible to use cast-iron, clay, ceramic and aluminum (strictly from cast metal) molds. Silicone and glass will not withstand the high temperatures of the Russian stove.

After acquiring professional forms, they should be thoroughly washed with detergent without abrasives, then wipe dry and heat on a slow fire. In the process, oil residues will be emitted, which can be understood by a slight haze.that will stand out as the dishes heat up. As soon as a light smoke appeared, it is necessary to apply edible oil, for example, ordinary vegetable oil, on the walls and bottom from the inside. For this purpose, homemade brushes are used - a clean piece of foam rubber should be fixed on the skewer. Silicone shopping brushes will not fit - melt.

The form should be oiled for 3-5 minutes, continuing to keep it on fire. If it is heated enough, you will see that some of the oil is literally absorbed into the surface, filling the pores. The remaining oil can be drained when it has cooled. The form itself should be rinsed with hot water and wiped dry. In the future, it is recommended to only wash it with water, without using household chemicals for care.

When operating glass products, it is important to avoid sudden changes in temperature. You can not put such a product on a cold grill, immediately after cooking to wash. All this can lead to cracks. After the form is removed from the oven, it is placed on a wooden board, wrapped with a clean towel.

How to bake a delicious baguette at home, you will learn from the following video.