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Cylindrical Bread Pan
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Attila.Iskander
Jan 24, 2012, 11:25:19 PM1/24/12
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When I was young, the local bakery would make cylindrical loaves, about 18"
long
The loaves also had indentations about ever 3/8" which matched the thickness
of the slices from the bread slicer
And if you asked them to slice the loaf for you, they would line up the loaf
so that the cuts would occur at the indentations, so that the crust of each
slice would form a convex curve.
Does anyone know what such pans are called and where they could be bought ?
They are basically like the Pullman pans, but cylindrical instead of
rectangular. Probably split into half-cylinders with a clip to keep the
closed for baking.
long
The loaves also had indentations about ever 3/8" which matched the thickness
of the slices from the bread slicer
And if you asked them to slice the loaf for you, they would line up the loaf
so that the cuts would occur at the indentations, so that the crust of each
slice would form a convex curve.
Does anyone know what such pans are called and where they could be bought ?
They are basically like the Pullman pans, but cylindrical instead of
rectangular. Probably split into half-cylinders with a clip to keep the
closed for baking.
KingOfGlop
Jan 25, 2012, 6:23:24 AM1/25/12
to
On Jan 25, 4:25 am, "Attila.Iskander" <Attila.Iskan...@Live.com>
wrote:
Google "milk loaf pans"
Love
John
wrote:
Love
John
Boron Elgar
Jan 25, 2012, 7:21:30 AM1/25/12
to
as I know.
This company lists a similar one, but without the indentations:
http://www.cuisine-french.com/cgi/mdc/l/en/boutique/produits/mfr-moule_p_mie_rond45.html
And if you follow John's hint for a milk loaf, you can start reading
up here:
http://www.thefreshloaf.com/node/13702/special-loaf-pan
Boron
Attila.Iskander
Jan 25, 2012, 11:49:17 AM1/25/12
to
"Attila.Iskander" <Attila....@Live.com> wrote in message
news:jfo099$i1e$1...@dont-email.me...
1) The only ones available in North America at a reasonable price are
used commercial 4 loaf pans
But you need to order either 3 or 6 as a minimum >$100
2) There appear to be some single loaf pans available in Japan, but price
is well "rich", also >$100
3) The suggestion to join 2 half cylinders is not going to work + will
not give tight enough closure to avoid seepage around the edges.
<sigh>
pj
Jan 28, 2012, 10:49:20 PM1/28/12
to
On Jan 25, 11:49 am, "Attila.Iskander" <Attila.Iskan...@Live.com>
wrote:
> "Attila.Iskander" <Attila.Iskan...@Live.com> wrote in message
already own) listed as "Vintage Ribbed Bread Pan". Hopefully this link
will work:
http://www.etsy.com/listing/89288274/vintage-ribbed-bread-pan?ref=sr_gallery_14&sref=&ga_search_submit=&ga_search_query=bread+pan&ga_view_type=gallery&ga_ship_to=US&ga_search_type=vintage&ga_facet=vintage
wrote:
> "Attila.Iskander" <Attila.Iskan...@Live.com> wrote in message
>
> news:jfo099$i1e$1...@dont-email.me...
>
> > When I was young, the local bakery would make cylindrical loaves, about
> > 18" long
> > The loaves also had indentations about ever 3/8" which matched the
> > thickness of the slices from the bread slicer
> > And if you asked them to slice the loaf for you, they would line up the
> > loaf so that the cuts would occur at the indentations, so that the crust
> > of each slice would form a convex curve.
>
> > Does anyone know what such pans are called and where they could be bought
> > ?
>
I did a search on Etsy and found a double wide pan (just like one I
> news:jfo099$i1e$1...@dont-email.me...
>
> > When I was young, the local bakery would make cylindrical loaves, about
> > 18" long
> > The loaves also had indentations about ever 3/8" which matched the
> > thickness of the slices from the bread slicer
> > And if you asked them to slice the loaf for you, they would line up the
> > loaf so that the cuts would occur at the indentations, so that the crust
> > of each slice would form a convex curve.
>
> > Does anyone know what such pans are called and where they could be bought
> > ?
>
already own) listed as "Vintage Ribbed Bread Pan". Hopefully this link
will work:
http://www.etsy.com/listing/89288274/vintage-ribbed-bread-pan?ref=sr_gallery_14&sref=&ga_search_submit=&ga_search_query=bread+pan&ga_view_type=gallery&ga_ship_to=US&ga_search_type=vintage&ga_facet=vintage
Attila.Iskander
Jan 29, 2012, 8:40:45 PM1/29/12
to
"pj" <lpjne...@comcast.net> wrote in message
news:4a369f93-db64-46c5...@n12g2000yqb.googlegroups.com...
I have never heard of "etsy" before
The only pans I found where old commercial pans for 4 loaves, and you had to
buy a minimum of 3 at one site and 6 at another.
pj
Jan 29, 2012, 9:37:02 PM1/29/12
to
On Jan 29, 8:40 pm, "Attila.Iskander" <Attila.Iskan...@Live.com>
wrote:
> "pj" <lpjnewl...@comcast.net> wrote in message
display their goods for sale. They are mostly from the USA, but I have
seen Canadian & Israeli artisans' "shops". It's been around a while
and is almost overwhelming if you are looking for something specific.
I started buying through them several years ago and have (knock on
wood) had no problems.
PJ
wrote:
> "pj" <lpjnewl...@comcast.net> wrote in message
>
> news:4a369f93-db64-46c5...@n12g2000yqb.googlegroups.com...
>
>
>
>
>
>
>
>
>
> > On Jan 25, 11:49 am, "Attila.Iskander" <Attila.Iskan...@Live.com>
> > wrote:
> >> "Attila.Iskander" <Attila.Iskan...@Live.com> wrote in message
>
> >>news:jfo099$i1e$1...@dont-email.me...
>
> >> > When I was young, the local bakery would make cylindrical loaves, about
> >> > 18" long
> >> > The loaves also had indentations about ever 3/8" which matched the
> >> > thickness of the slices from the bread slicer
> >> > And if you asked them to slice the loaf for you, they would line up the
> >> > loaf so that the cuts would occur at the indentations, so that the
> >> > crust
> >> > of each slice would form a convex curve.
>
> >> > Does anyone know what such pans are called and where they could be
> >> > bought
> >> > ?
>
> > I did a search on Etsy and found a double wide pan (just like one I
> > already own) listed as "Vintage Ribbed Bread Pan". Hopefully this link
> > will work:
>
> >http://www.etsy.com/listing/89288274/vintage-ribbed-bread-pan?ref=sr_...
> news:4a369f93-db64-46c5...@n12g2000yqb.googlegroups.com...
>
>
>
>
>
>
>
>
>
> > On Jan 25, 11:49 am, "Attila.Iskander" <Attila.Iskan...@Live.com>
> > wrote:
> >> "Attila.Iskander" <Attila.Iskan...@Live.com> wrote in message
>
> >>news:jfo099$i1e$1...@dont-email.me...
>
> >> > When I was young, the local bakery would make cylindrical loaves, about
> >> > 18" long
> >> > The loaves also had indentations about ever 3/8" which matched the
> >> > thickness of the slices from the bread slicer
> >> > And if you asked them to slice the loaf for you, they would line up the
> >> > loaf so that the cuts would occur at the indentations, so that the
> >> > crust
> >> > of each slice would form a convex curve.
>
> >> > Does anyone know what such pans are called and where they could be
> >> > bought
> >> > ?
>
> > I did a search on Etsy and found a double wide pan (just like one I
> > already own) listed as "Vintage Ribbed Bread Pan". Hopefully this link
> > will work:
>
>
> Thank you
> I have never heard of "etsy" before
>
> The only pans I found where old commercial pans for 4 loaves, and you had to
> buy a minimum of 3 at one site and 6 at another.
Etsy is a site where artisans, craftspeople and antiques vendors can
> Thank you
> I have never heard of "etsy" before
>
> The only pans I found where old commercial pans for 4 loaves, and you had to
> buy a minimum of 3 at one site and 6 at another.
display their goods for sale. They are mostly from the USA, but I have
seen Canadian & Israeli artisans' "shops". It's been around a while
and is almost overwhelming if you are looking for something specific.
I started buying through them several years ago and have (knock on
wood) had no problems.
PJ
Attila.Iskander
Jan 30, 2012, 9:54:02 AM1/30/12
to
news:bb8a9746-c7ca-414d...@t24g2000yqj.googlegroups.com...
Definitely going into my bookmark for useful sites.
Barry Harmon
Feb 3, 2012, 12:58:16 PM2/3/12
to
"Attila.Iskander" <Attila....@Live.com> wrote in
news:jfo099$i1e$1...@dont-email.me:
> Path:
> cv.net!dartmaster!209.197.12.219.MISMATCH!post01.iad!not-for-mail
> From: "Bea" <b...@new.rr.com> Newsgroups: alt.bread.recipes
> References: <cwwWq.91301$Jl4....@news.usenetserver.com>
> <cn6mi7diove6u9hff...@4ax.com> In-Reply-To:
> <cn6mi7diove6u9hff...@4ax.com> Subject: Re: Brioche too
> dark Date: Fri, 3 Feb 2012 07:50:05 -0600
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>
>
> "Boron Elgar" wrote in message
> news:cn6mi7diove6u9hff...@4ax.com...
>
> On Thu, 2 Feb 2012 07:49:59 -0600, "Bea" <b...@new.rr.com> wrote:
>
>>I have made brioche two times now using the recipe from the King
>>Arthur web site.
>>
>>I baked the it in a bread pan both times. The first time at 350° f
>>for 40 to 45 minutes.
>>
>>The crust came out too dark for my liking, the bottom crust was as
>>dark as the top crust
>>which had an egg wash on it. The bottom crust was almost black in
>>spots and
>>had a slight
>>burnt taste
>>
>>The second try I cut back on the baking time, 30 to 35 minutes and
>>tented the top with foil
>>for the last 10 minutes or so. I got the same results
>>
>>Both times the crumb turned out really nice, light and tasty, and not
>>under or over baked.
>>
>>The question is. Do I cut back even further on the baking time, or
>>lower the
>>temp? Is there a
>>third possibility I haven't thought of?
>
>
> My first suggestion would be to verify the temperature of your oven.
>
> My second suggestion would be to make sure your bread pan is a decent
> one, with no hot spots. Are you using a loaf pan or a brioche pan?
>
> My third is that temps and times in recipes should always be looked
> upon as estimates. There is no reason to leave the bread in any longer
> than it needs to be in there. You know the joke about no one knowing
> you're a dog on the Internet? Well, be careful with recipes you find
> online, even from a trusted source like KA. Sometimes things just slip
> through. Check out a few other recipes for brioche and compare them to
> yours.
>
> After you have tried the actions above, think about trying this:
>
> After about 20 minutes, reach in and take the bread OUT of the pan you
> are using. I am assuming from your recipe baking time, that the loaf
> will be solid enough to perform this action. Check the internal temp
> of the bread and then keep an eye on it. For a finished loaf, you are
> looking for something between 190F and 195F for an enriched bread of a
> size I am thinking you are making. Sometime I even take it a bit
> higher, BUT, visual inspection is important, too.
>
> And once you have the bread out of the pan, leave it out, so you can
> more carefully monitor its color and temperature. Put it right onto
> the rack.
>
> Can you point me to the KA recipe you are using, please, so perhaps I
> can help more? The recipe I see at first glance calls for 375F in the
> oven and is linked below.
>
> http://www.kingarthurflour.com/recipes/classic-brioche-recipe
>
> Boron
>
> PS....save me a taste! I LOVE brioche!
>
>
>
>
> Thank you for your advice.
>
> Your correct. That is the exact recipe. I see now that the recipe
> calls for a temp of 375°. Makes
> me wonder where I got the 350°s from. I am thinking when it came time
> to do the baking
> I took a quick glance at the wrong recipe. I'll be trying it again in
> the next couple of days. I'll watch it
> closer. I like your idea of taking it out of the pan and putting it
> back on the rack. I believe my pans
> are fine. I've used them for other breads without a problem. I
> bought a thermometer to check oven
> temperature awhile back, things were spot on. However I forgot to
> remove it the next time I cleaned the oven.
> As you can imagine that didn't bode well for the thermometer.
>
> PS: I'll let you know how I make out.
>
> Thanks again, Bea
>
>
Two other things you might try.
If the top is getting dark and the temperature is still not 195F, put an
aluminum foil cap over the loaf. This will, to some degree, slow down
the darkening.
If you suspect that the bottom is getting too dark, remove the bread
from the pan, place two baking sheets, stacked together, on the rack,
cover the sheets with aluminum foil and place the loaf on the foil.
This will give you a bit of a cooling for the bottom.
Neither of these are fool-proof, but they can help.
Barry
news:jfo099$i1e$1...@dont-email.me:
> Path:
> cv.net!dartmaster!209.197.12.219.MISMATCH!post01.iad!not-for-mail
> From: "Bea" <b...@new.rr.com> Newsgroups: alt.bread.recipes
> References: <cwwWq.91301$Jl4....@news.usenetserver.com>
> <cn6mi7diove6u9hff...@4ax.com> In-Reply-To:
> <cn6mi7diove6u9hff...@4ax.com> Subject: Re: Brioche too
> dark Date: Fri, 3 Feb 2012 07:50:05 -0600
> MIME-Version: 1.0
> Content-Type: text/plain;
> format=flowed;
> charset="iso-8859-1";
> reply-type=original
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> X-MimeOLE: Produced By Microsoft MimeOLE V15.4.3538.513
> Organization: UseNetServer - www.usenetserver.com
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> Lines: 94
> Xref: cv.net alt.bread.recipes:54199
> X-Antivirus: avast! (VPS 120203-0, 02/03/2012), Inbound message
> X-Antivirus-Status: Clean
>
>
>
> "Boron Elgar" wrote in message
> news:cn6mi7diove6u9hff...@4ax.com...
>
> On Thu, 2 Feb 2012 07:49:59 -0600, "Bea" <b...@new.rr.com> wrote:
>
>>I have made brioche two times now using the recipe from the King
>>Arthur web site.
>>
>>I baked the it in a bread pan both times. The first time at 350° f
>>for 40 to 45 minutes.
>>
>>The crust came out too dark for my liking, the bottom crust was as
>>dark as the top crust
>>which had an egg wash on it. The bottom crust was almost black in
>>spots and
>>had a slight
>>burnt taste
>>
>>The second try I cut back on the baking time, 30 to 35 minutes and
>>tented the top with foil
>>for the last 10 minutes or so. I got the same results
>>
>>Both times the crumb turned out really nice, light and tasty, and not
>>under or over baked.
>>
>>The question is. Do I cut back even further on the baking time, or
>>lower the
>>temp? Is there a
>>third possibility I haven't thought of?
>
>
> My first suggestion would be to verify the temperature of your oven.
>
> My second suggestion would be to make sure your bread pan is a decent
> one, with no hot spots. Are you using a loaf pan or a brioche pan?
>
> My third is that temps and times in recipes should always be looked
> upon as estimates. There is no reason to leave the bread in any longer
> than it needs to be in there. You know the joke about no one knowing
> you're a dog on the Internet? Well, be careful with recipes you find
> online, even from a trusted source like KA. Sometimes things just slip
> through. Check out a few other recipes for brioche and compare them to
> yours.
>
> After you have tried the actions above, think about trying this:
>
> After about 20 minutes, reach in and take the bread OUT of the pan you
> are using. I am assuming from your recipe baking time, that the loaf
> will be solid enough to perform this action. Check the internal temp
> of the bread and then keep an eye on it. For a finished loaf, you are
> looking for something between 190F and 195F for an enriched bread of a
> size I am thinking you are making. Sometime I even take it a bit
> higher, BUT, visual inspection is important, too.
>
> And once you have the bread out of the pan, leave it out, so you can
> more carefully monitor its color and temperature. Put it right onto
> the rack.
>
> Can you point me to the KA recipe you are using, please, so perhaps I
> can help more? The recipe I see at first glance calls for 375F in the
> oven and is linked below.
>
> http://www.kingarthurflour.com/recipes/classic-brioche-recipe
>
> Boron
>
> PS....save me a taste! I LOVE brioche!
>
>
>
>
> Thank you for your advice.
>
> Your correct. That is the exact recipe. I see now that the recipe
> calls for a temp of 375°. Makes
> me wonder where I got the 350°s from. I am thinking when it came time
> to do the baking
> I took a quick glance at the wrong recipe. I'll be trying it again in
> the next couple of days. I'll watch it
> closer. I like your idea of taking it out of the pan and putting it
> back on the rack. I believe my pans
> are fine. I've used them for other breads without a problem. I
> bought a thermometer to check oven
> temperature awhile back, things were spot on. However I forgot to
> remove it the next time I cleaned the oven.
> As you can imagine that didn't bode well for the thermometer.
>
> PS: I'll let you know how I make out.
>
> Thanks again, Bea
>
>
Two other things you might try.
If the top is getting dark and the temperature is still not 195F, put an
aluminum foil cap over the loaf. This will, to some degree, slow down
the darkening.
If you suspect that the bottom is getting too dark, remove the bread
from the pan, place two baking sheets, stacked together, on the rack,
cover the sheets with aluminum foil and place the loaf on the foil.
This will give you a bit of a cooling for the bottom.
Neither of these are fool-proof, but they can help.
Barry
Leon Manfredi
Feb 6, 2012, 7:57:00 PM2/6/12
to
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