Not a single feast, whether it's a big holiday or a family dinner, is complete without bread. You can buy it in the store or cook it yourself. The first option is the fastest, but the second is the most delicious. But what to bake bread in? Today, manufacturers offer a wide range of forms, from traditional to modern. It remains only to choose what suits you.
Metal
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Cast-iron bread pans heat evenly but take a long time. Forms are practically not deformed and serve for a long time. Bread bakes well in them. The longer you use such forms for bread, the less baked goods burn in them. The fact is that cast iron absorbs oil, and over time, a natural non-stick protection forms on the surface. Among the shortcomings can be noted a lot of weight and fragility.
Keywordsbread molds - Stainless steel molds are lightweight, durable. Thanks to their thin walls, bread is baked faster and at a lower temperature than required for baking.cast iron. In the form of stainless steel bread does not lose its taste and visual qualities. The material itself is not affected by acids and alkalis. Polished molds are more hygienic. Matte is sufficiently resistant to mechanical stress.
Ceramic
These molds heat up slowly. This ensures that the baked goods bake evenly. In addition, ceramic products have an attractive appearance. This makes it possible not to remove the pastry from the bread pan in order to serve it on the table. But ceramics have many disadvantages. Firstly, products from it are heavy. Secondly, the material has a porous structure. Ceramic absorbs moisture through microcracks and eventually breaks down. Thirdly, put it only in a cold oven, otherwise the shape will crack from the temperature difference.
Glass
This bread pan is convenient because it has transparent walls. You can easily control the cooking process. Heat-resistant glass does not release any substances under the influence of high temperature, therefore it does not affect the taste of food. The material does not conduct heat well, so baked goods cool slowly in the pan.
Silicone
Such modern forms for bread have a lot of advantages. They are able to withstand temperatures ranging from -60 to +280 degrees. Baking in them does not burn, and it is easy to take it out. To do this, simply turn the form inside out. And what a variety of shapes, sizes and colors! You can make large square or oval bread, or small round buns.
If you want baking to be not only tasty, but also beautiful, then choose bread pans with embossed bottoms and walls. Silicone does not affect the taste of food and is easy to clean. However, such an advantage of the material as elasticity can turn into a disadvantage. With prolonged exposure to high temperatures, the shape will warp. And if instead of bread you decide to bake a cupcake in it, then there is a risk of spilling batter. But manufacturers solved this problem by releasing molds in a metal frame. Now it will not be difficult to bring them to the oven.
Whatever bread pans you choose: cast iron, ceramic, silicone and others, cook with love and good mood, and you will get the most delicious pastries.
