Bread pan with lid 27 x 10 x 9 cm

Bread pan with lid 27 x 10 x 9 cm

In a practical bread baking pan, even very soft bread doughs can be baked, which would otherwise run. Sourdough breads are often somewhat softer, but in the mold these doughs also have the opportunity to develop nicely in height. The lid ensures an even baking result. If you want a crispier bread, just remove the lid for the last 10 minutes and let the bread bake without the lid. This way you will get delicious and nicely shaped breads.

Bread baking pan - application

To begin, of course, need to prepare a suitable dough. In this mold can be baked solid and soft bread dough, as well as cakes.

Rustic wheat bread

180 g wheat flour

40 g rye flour

225 g water

360 g wheat flour

60 g rye flour

2 tsp salt

1 tsp sugar

135 g water

20 g fresh yeast

Mix 180 g of wheat flour with 40 g of rye flour as well as 225 g of water, cover the mixture with a dough plastic and let it ferment for 24 hours in a warm place. Then put all the ingredients in a kneading bowl and knead them for 5 to 10 minutes to form a smooth dough.

Shape the dough into a ball, place it in a lightly oiled bowl and cover it again with the dough plastic. After 30 to 40 minutes in a warm place, lightly knead the dough again, shape it into an oblong loaf and place it in the greased baking dish. Covered with the dough plastic, the dough should rest for another 30 minutes. Then cut the surface three or four times at an angle. It is best to use a baker's knife for this, so the cuts will be nice and smooth and the dough will not warp or stick together.

Put the covered baking pan immediately into the oven preheated to 220 °C. Also put a baking tray with a little water under the mold, this will develop steam, which will promote a nice crust and ensure an airy bread. You can also spray some water into the oven with a water spray or just put a little water on the bottom of the oven. After 15 minutes, the baking sheet with the water should be removed. After another 20 to 25 minutes, you can remove the finished bread from the oven. To get a crispier bread, note that 10 minutes before the end, finish baking the bread without the lid. Let the bread cool in the pan for 10 minutes, then remove it and let it cool on a rack. You can also enjoy a piece of the fresh still warm bread right away. It tastes especially delicious if you put some couverturedrops or some chocolate on it and wait until it has melted a bit. Meanwhile, the mold can simply be put in the dishwasher. This makes baking a pleasure!