Chris J L Young

Loaf tins

Appears in
Slow Dough, Real Bread
Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Unless you’re going freestanding loaves all the way, invest in a heavy-gauge loaf tin (or “loaf pan”, in the US) or three – one that will hold a 1kg/2lb loaf, and a couple of 500g/1lb ones would be a good place to start. A deep-walled, good quality metal tin will give excellent results and a traditionally shaped loaf. Always use a release agent to ensure loaves don’t stick. Pay particular attention to the corners and the neck (i.e. top part) of the tin.

If your loaf doesn’t come out of the tin easily after baking, leave it for a few minutes and then try again, as steam coming off the loaf can help to release it. If it still sticks, use the straight edge of a plastic dough scraper to release the edges. Don’t be tempted to use a knife as you could puncture your loaf or scratch the sides of the tin.