Monfish pullman loaf pan bread loaf tin w slidable lid allumiumed Steel 1000g dough champgne gold non-stick 34 x13.5x 12cm

Amazing product. Perfect sandwich loaf first time, beautiful smooth top, so easy to slice.Highly recommended.You want 1kg of strong flour for this sized tin. 30mins with lid on and 10mins without the lid. 200 degrees.

Fantastically well-made, and the small holes in the base definitely have a beneficial impact on the all-round bake. No hesitation in recommending. Be aware that, if you're buying this for the lid and the ability to make perfectly rectangular loaves, you'll need to experiment a bit with dough quantities and the rise of your particular dough; while the lid works brilliantly for producing a uniform sandwich loaf, I found that a full 3lb loaf ends up a bit dense because the lid impedes the rim too early. Personally, I prefer to use it for a 2lb loaf without the lid - you don't get such a professional shape, but the bake is great.

Sturdy built loaf tin that is easy to clean. Makes perfect classic pullman loafs.Just needed to search the interweb for the correct ratio of ingredients to make the dough so it didn't come out too flat or try to escape from the pan!! There's loads of recipes out there though.

This is a great loaf tin. Large enough, heavy, sturdy - great overall quality. Non-stick coating works really well.Great value for the price, I would definitely recommend it.Attached is a picture of my first toast loaf from this loaf tin. I'm really happy with the result.You can find the recipe below - the dough fits this loaf tin just right.Tangzhong prolongs the shelf life of the bread - great for the bigger bread as this one is.Time necessary for each fermentation stage is affected by temperature, gluten contents in the used flour and yeast activity - so please take times below as a guidance only.Recipe: Toast bread with preferment and tangzhong--- Tangzhong:- 95g finely milled white wheat flour (10% of the total flour)- 400g cold waterAdd flour to the water. Mix to dissolve all flour.Heat on medium heat and stir frequently until the mixture thickens - became gel-like (at that point it reaches about 65°C).Let it cool to room temperature, stir from time to time.--- Preferment:- 20g honey- 15g fresh yeasts (or 5g dry yeasts)- 230g buttermilk (can be substituted with a water)- 290g finely milled white wheat flour (30% of the total flour)Dissolve the honey and yeasts in a lukewarm (approx 35°C) buttermilk.Add the flour, combine to homogeneous mass.Cover and let it rise 60-90 minutes - until double in size.--- Dough:- 570g finely milled white wheat flour- 70g extra virgin olive oil- 23g saltCombine flour and olive oil with preferment and tangzhong. Add salt.Knead the dough in a stand mixer on low speed for up to 10 minutes.Cover the dough and let it rise 60-90 minutes (until the dough has doubled in size).On a lightly floured desk spread the dough with rolling pin to the rectangle shape with approx 1cm thickness.One side width of the dough should be equal to the loaf tin width.Roll the dough and put it to the baking tin with the seam pointing down, cover with the lid.Preheat the oven to 230°C (for at least 30 minutes).The final rise of the dough is approx 1 hour at room temperature.After 1 hour gently try to move the lid every 10 minutes - once the dough prevents the lid from sliding, put the baking tin to the preheated oven.Bake for 10 minutes on 230°C.Lower the temp to 200°C and bake for another 20 minutes.Remove the bread from the tin, bake on the oven rack for another 5-10 minutes to desired crust color.In case you have temperature probe or oven-safe thermometer - the loaf is done when the temperature in its center reaches 90°C.Let it cool completely on a wire rack, covered with a kitchen towel.

I loved this loaf tin, (5llb its a very big loaf) just as described washed it buttered and stuck it in the oven to season! The picture is the very first loaf out of the tin, I’m sure you all have your own recipes i used a 900gm mix for min i think 800 would do the square loaf should you want, personally my family and i prefer a crust on top, use oil for a slightly softer crust that will last a bit longer than if you used butter but it wont be as tasty, I’m trying to be good for my diet so I have to use oil rather than the much worse for me butter :) (light rapeseed oil)