Small pans for test bakes?

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Breadzik on 13 Jun 2023 at 16:19

Hi!

I'm thinking about getting small pans for some test bakes and I'm liking the (about) 4x4x4 inch ones. Like a small Pullman pan. I see quite a few on Amazon but none of the manufacturers sound familiar; none of the better known ones seem to offer them. Does anyone have any experience with these? Or can recommend some? Another option might be something that I think (I don't have the book in front of me) Hamelman mentions in his recipe for "litovski (?)" bread which is a small pan that fits 0.5 kg of dough but I have no idea where to get those.

Good to know they hold up under repeated use. Thanks!

BTW: now that I've seen a few of that style, do you know why they all seem to have a hole in the bottom? It's not something I've seen on bread/cake pans until now.

These look interesting. I wonder how they compare to steel ones.

these never turned up in my searches. The strapped one has me interested. Thanks!

I wish these sellers would give details about the non-stick coatings they use... material and max temperature would be nice to know.

The incredibly low prices lead me to suspect that many corners are being cut. I seriously doubt that safety is high on their list of product goals.

Your premonition was correct, Gary. I baked yesterday for the first time with the pans I linked to above, and they are awful. Nonstick only in their dreams. Had to use a metal spatula to free the sides of the loaf, which of course scratched the coating. The bottom required a heavy fork, and then soaking. So parchment paper is required for these. I've sent this photo and info to the seller, I doubt they will respond.

whether it's a local or abroad product, to:

1. Facilitate release, prolong the life of the pan, and minimize cleanup.

2. Avoid direct contact between food and coating.

Ali has improved its shipping time; it used to take at least a month for standard delivery. Now that Temu is in the game, I'm sure the pressure is on.

Yippee 

I found that parchment was effective for even 8-10 times (say for lean breads; sugary and butter rich doughs can seep through to the pan) , but someone remarked that they were unsure of the substances in the paper's coating.