Is there a releaseable mold/pan for bread?
I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that it will lose the shape if I rest it before baking too long, but longer resting time in my experience makes bread more airy. I do not want to bake the bread in the mold itself - there are too many chemicals that can be released during baking cycle, and I like free-form loaves anyway. I know the loaf will keep it's shape better if it's drier but I dont like how the bread turns out in this case.
This is about yeast bread, and I am referring to resting (not rising) time, immediately prior to baking. Regular round/oval shapes will work. My bread is adapted version from 'Artisan Bread in 5 minutes'.
Any suggestions how to do this?
Best Answer
It seems you are describing a banneton basket. These are commonly used to hold the shape of a loaf before it is transferred out of the basket and into the oven.
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Can you bake bread in silicone loaf pan?
Since silicone is bad at conducting heat, baked goods don't get as brown in it. Your breads will have paler sides. Silicone bakeware is also floppy, which can mean it's hard to handle a full pan. Set it on a baking sheet before filling it with batter or dough.What is a bread pan with holes used for?
These holes allow you to bake the bread in the oven so that the humidity of the dough, during cooking, evaporates, thus allowing a crispy baking on the outside and uniform and soft inside, for a homemade bread with perfect baking and browning, cooked just like a bakery bread.Why is bread rectangular?
A Pullman loaf is baked in a special pan known as a Pullman pan, which has a sliding lid that covers the dough while baking, trapping the dough inside in order to create the rectangular shape.Are Nonstick Silicone Bread and Loaf Pan Worth it?
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Answer 2
You don't need a pan or mold at all to create round or oval loaves or rolls. Properly formed loaves/rolls can be baked directly on a sheet pan or stone. They will not loose their shape if the gluten network on the outside is stretched tight. This is part of the craft of bread making. Almost all books on bread making describe this, and there are many videos easily found by googling.
The height you can achieve (along with many other factors) is partially determined by the hydration of your dough. Typically, for a formless loaf, you would have a moderately low hydration--you don't want a dough that will flow under its own weight.
One trick that may help, although not terribly traditional is this: form your loaf on a sheet of cooking parchment. This will make it easier to slide into your oven without disturbing or deflating the loaf. Once the loaf sets, you can remove the parchment if you wish, to allow the remainder of the baking to occur directly on your stone (assuming you have one).
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