What are the forms for bread?

No feast, be it a big celebration or a family dinner, can not do without bread. You can buy it in the store or cook it yourself. The first option - the fastest, but the second - the most delicious. But what to bake bread? Today, manufacturers offer a wide range of shapes, from traditional to modern. It remains only to choose what is right for you.

Metal

1. Cast iron forms for baking bread are heated evenly, but long enough. Forms are practically not deformed and serve for a long time. Bread in them is well baked. The longer you use such forms for bread, the less baking in them baking. The fact is that cast iron absorbs oil, and over time, a natural non-stick protection is formed on the surface. Among the shortcomings can be noted the great weight and fragility.

2. Stainless steel forms are lightweight, durable. Due to the thin walls, bread is baked in them faster and at a lower temperature than required for cast iron. In the form of stainless steel, bread does not lose its taste and visual qualities. The material itself can not be affected by acids and alkalis. Polished forms are more hygienic. Matt is sufficiently resistant to mechanical impact.

Ceramic

Such forms are slowly heated. Due to this, the baking is baked evenly. In addition, ceramic products have an attractive appearance. This makes it possible not to take out pastries from the bread mold to serve it on the table. But ceramics have many drawbacks. First, the products from it are heavy. Secondly, the material has a porous structure. Ceramics absorbs moisture through microcracks and eventually breaks down. Third, put it only in a cold oven, otherwise the shape will split from the temperature drop.

Glass

This form for bread baking 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, so it does not affect the taste of food. The material conducts heat poorly, so baking in the form 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. Baking in them does not burn, and it is easy to remove. To do this, just turn the form inside out. And what a variety of shapes, sizes and colors! You can cook a large square or oval bread, or small round buns.

If you want the baking to be not only tasty, but also beautiful, then choose the forms for bread with relief bottom and walls. Silicone does not affect the taste of food, in addition, it is easy to wash. However, such a dignity of material, as elasticity, can turn into a disadvantage. At long exposure to high temperatures, the shape will be distorted. And if instead of bread you decide to bake a cupcake in it, then there is a risk of shedding the batter. But the manufacturers solved this problem by releasing the forms in a metal frame. Now they can be easily conveyed to the oven.

Whatever you choose for bread forms: cast iron, ceramic, silicone and others, cook with love and good mood, and you will get the most delicious pastries.