- Bread Pan
- Bread Vessel
- Bread Cloche
- Bread Baking Bell
- Dutch Oven
Bread pans encase dough, as it bakes and assist cooking conditions. When used in a domestic oven, bakers can realise pro results. Heat and steam is concentrated to provide better conditions for the cooking of bread dough.
Bread pans can come in many different shapes and sizes. Ceramics and cast iron are common materials used to make them.
Bread pans are distinguishable by their rounded form. Unlike squared loaf tins, they tend to be more rounded to suit a range of artisan loaves. Common bread types include sourdoughs, boules, bâtards ciabattas or french loaves.
Essentially, bread pans mimic a large bread oven for the domestic home baker. Trapped steam surrounds the bread dough, as it bakes to help it expand. The moist conditions also help to caramelise surface sugar for a mouth-watering golden crust.
Bread pans develop heat inside your oven and simulate the conditions of a larger bread oven. The pans also enhance, trap, and focus steam needed for developing a perfect bread crust.