Not a single feast, be it a big celebration or a family dinner, is complete without bread. You can buy it in a store or cook it yourself. The first option is the fastest, but the second is the most delicious. But where do you bake bread? Today, manufacturers offer a wide selection of forms, from traditional to modern. It remains only to choose what is right for you.
Metal
Cast-iron baking dishes warm evenly, but for a long enough time. Forms practically do not deform and serve for a long time. Bread in them is well baked. The longer you use such forms for bread, the less baking burns 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 large weight and fragility.
Stainless steel molds are lightweight, durable. Thanks to the thin walls, the bread in them is baked faster and at a lower temperature than that required for cast iron. In the form of stainless steel bread does not lose its taste and visual qualities. The material itself is not susceptible to acids and alkalis. Polished forms are more hygienic. Matte enough resistant to mechanical stress.
Ceramic
Such forms slowly heat up. Due to this, baking is baked evenly. In addition, ceramic products have an attractive appearance. This makes it possible not to remove the pastries from the bread pan to serve it on the table. But ceramics have many disadvantages. Firstly, products from it are heavy. Secondly, the material has a porous structure. Ceramics absorb moisture through microcracks and breaks down over time. Thirdly, put it only in a cold oven, otherwise the form will crack due to the temperature difference.
Glass
This bread pan is convenient in that it has transparent walls. You can easily control the cooking process. Heat-resistant glass does not emit 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 baking in the mold cools slowly.
Silicone
Such modern forms for bread have a lot of advantages. They are able to withstand temperatures in the range from -60 to +280 degrees. The pastries in them do not stick, and it is easy to remove. To do this, simply turn the form inside out. And what a variety of shapes, sizes and colors! You can cook large square or oval bread, or small round buns.
If you want the bakery to be not only tasty, but also beautiful, then choose bread forms with a raised bottom and walls. Silicone does not affect the taste of food, in addition, it is easy to wash. However, such a material advantage as elasticity can turn into a disadvantage. With prolonged exposure to high temperatures, the shape warps. And if instead of bread you decide to bake a cupcake in it, then there is a risk of spilling the batter. But manufacturers have solved this problem by releasing forms in a metal frame. Now they will not be difficult to convey to the oven.
Whatever bread forms you choose: cast iron, ceramic, silicone and others, cook with love and a good mood, and you will get the most delicious pastries.