These are professional quality tins, made by the same Yorkshire firm that supplied thousands of tins to Andrew Whitley’s Village Bakery from 1976 onwards.
Bread tin information
These baking tins are robustly constructed from aluminised steel which isn’t just strong enough to last a lifetime but also transmits heat evenly with no hot spots. The thick steel (8mm) reduces the chance of producing bread with burnt sides, which can sometimes be a problem in thinner, cheaper tins.
Unlike many ‘kitchen shop’ baking tins, our specially moulded loaf tins are shaped to flatter your breadmaking skills. They are fairly narrow and almost straight-sided, which means that even a modestly-risen loaf comes out looking good.
With basic care, these tins should last for a long time. We send an explanatory leaflet out with each order and full instructions are available below.
Our bread tins are now sprayed all over with a black anti-corrosion primer and are coated on the inside surfaces with a non-stick material called PFA-235. This gives a very good release of virtually all types of dough, including those enriched with sugary fruits and similar ingredients. For further information on coatings please refer to the product page.
Before using the tin for the first time, please wash it in warm water to remove any residual dust or dirt from the manufacturing process. Don’t use washing-up liquid or other detergent. Dry the tin completely.
With plain doughs (i.e. doughs with no added enrichment of sugar, egg, fruits, vegetables etc), the tins will not need greasing. Richer and stickier doughs will probably come out perfectly well too. If you do experience any tendency for the dough to stick, use a very thin film of fat or oil just to be on the safe side. Although oils such as sunflower and olive work perfectly well, they inevitably run down the sides of the tin and can leave a bit of a puddle in the bottom which can ‘fry’ the base of the loaf. Fats such as butter or lard that are hard at room temperature avoid this problem in that they can be smeared evenly over the sides and bottom of the tin – and they will stay put until the dough is in the tin.
Never use a metal knife or other hard implement to help reluctant loaves out of the tin. If they don’t slide out easily, tap the side of the tin with your (oven-gloved) hand or on a pad (e.g. a folded tea towel) on the table. If this doesn’t work, leave the loaves for a few minutes to ‘sweat’: the residual steam coming out of the loaf will condense on the inside surfaces of the tin and often has the effect of dissolving any sticking points.
Care of tins
After baking, if there is any residue of dough left in the tin, wipe it with a damp cloth. If any dough is baked on to the tin, the best approach is to soak the whole tin for an hour or two in warm water; a soft plastic brush should remove the offending material easily.
Never use abrasive pads or steel wool on the inner (non-stick) surfaces of the tin.
Never stack tins inside each other without putting some paper or cloth between them to prevent the non-stick glaze being scratched.