Bread tins

The right bread tin makes all the difference: a square, fine-crumbed sandwich loaf, a sourdough loaf with a deep, crackling crust, or rolls that all come out of the oven the same size. We stock more than 60 tins and tools for home baking, from the classic loaf tin to the cast-iron pot.

Which bread tins do we stock?

• Pullman and loaf tins: from 21.5 to 40 cm long, for example 30 x 10 x 10 cm, the Wilton bread tin 40 x 10 x 10 cm, lidded bread tins from 18 to 29 cm and a round tin with Ø 7 cm for round slices.
• Cast-iron pots for bread: round with Ø 26 cm (also enamelled or with a 2-in-1 lid) and rectangular in 28 x 20 or 28 x 12 cm.
• Trays and stones: baguette and mini baguette trays, bread roll and burger bun trays, a perforated pizza tray Ø 28 cm and a baking stone with pizza peel (40 x 30 cm).
• Wooden baking moulds in many sizes with matching paper liners – baking tin and gift packaging in one.
• Special tins and tools: silicone bread sling (round and oval), octagonal party bread tin, ring tin Ø 22 cm, New York roll and croissant moulds, a steam kit and the Brod & Taylor FP-205 folding proofer.

Tips from our bakehouse

Only fill a loaf tin about halfway so the dough has room to rise. Baked with the lid on, a sandwich loaf stays flat on top with a particularly fine crumb – perfect for toast and sandwiches. Without the lid it domes and develops more crust. Lightly grease metal tins and dust them with flour, and the bread will release cleanly.

For sourdough and country loaves, a cast-iron pot is hard to beat: preheat it in the oven, tip the dough in straight from the proving basket and bake the first stage with the lid on. The steam stays inside, the loaf rises beautifully, and then you finish baking without the lid. A baking stone also needs a long enough preheat, otherwise the bread lacks lift from below.

Frequently asked questions

What size tin do I need for a sandwich loaf?

For a recipe with around 500 g of flour, a tin about 30 cm long usually works well. For half quantities, the narrow 30 x 7 x 7 cm tin works; the short 21.5 x 12 x 11 cm tin, on the other hand, holds almost as much as the 30 x 10 x 10 cm one and simply gives fewer, larger slices.

Baking stone or cast-iron pot?

A stone is for free-form loaves, baguettes and pizza, several at a time if you like. The pot holds its own steam – ideal for a round or oval loaf if your oven has no steam function.

You will find the right flour under Flours & ingredients, and a good recipe to start with is our homemade sandwich loaf. If you would rather learn hands-on, our bread courses in Adliswil are the place to go.