MasterClass 4 lb Loaf Tin with PFOA Non Stick, Robust 1 mm Carbon Steel, 24 x 16 cm Large Bread Pan

Very nice tin I just put a little olive oil on it before putting bread dough in to bake and always slips right out, I have never put it in dishwasher so can’t comment on a previous post that said it stuck after washing it in dish washer I just hand wash my tin as nothing sticks anyway

Good quality bread tin.

This was an addition to my bread making I already have 2 and decided that it is more cost effective to cook 3 loaves at a time

Do not wash in the dishwasher! I’ve been using this tin for 3 years and handwashing it - no problem with bread sticking using oil and flour to prep the tin. But I washed it in the dishwasher, as they say you can, and sadly my loaf today completely stuck on the sides. I had to dig it out. Now I think I might have to always use parchment paper. I’m very sad

This is the bread tin I've been looking for for nigh on 5 years and couldn't find. The high sides, slightly wider, shorter length dimensions make a much better shape loaf. I made a 2kg loaf yesterday - worked out fine - but believe an extra 0.5kg will make an even better rise....one for next week.

I received this tin early this morning, I'm very happy I spent the extra money over a £5 tin. It's far more sturdy than I expected, if treated well it should last a long time. The packaging states it's guaranteed for 20 years and the non-stick for 3 years, which should be advertised more as it's testament to the build quality of this tin. Eager to give it a try, I've baked two loaves today. As I'm not a frequent baker (3-6 times a year) I wasn't sure on a recipe to use, hence the two tries. I'll attached photos of the second attempt and included the recipe I used below, which is based on the quantities mentioned in carla_mobilehome's review which I've tweaked and added detailed instructions so I hope someone finds this useful. Using no extra oil, butter or paper the non-stick works a charm, no violent shaking to remove either of the loaves I made. If I decide to make a much larger loaf then I would buy the 4lb version of this tin, but I think I could increase the size of the loaf I made by 25-30% with this tin before requiring a larger size. My only criticism of this tin is that it's slightly out of shape, as you can see in the second photo the side of the tin is curved inward, I assume this occurred in transit by isn't much of an issue. Basic White Loaf Recipe 550g Strong White Bread Flour 350g (350ml) Lukewarm Water (Maintaining the flour/water ratio described on the flour packaging of 0.64) 1 tbsp Olive Oil 7g Instant Yeast (1 sachet) 1.5tsp Salt 1. Add all ingredients to a mixer keeping the salt and yeast out of direct contact, mix one in first. 2. With a dough hook attachment knead for about 12 minutes (2 to mix and combine the ingredients, 10 to knead). 3. Transfer dough to lightly oiled bowl, cover with cling film and leave to double in size, roughly 1 hour. 4. Remove from the bowl onto a very lightly dusted work surface and knock back the dough, this means it should be flattened to take the air out of it. 5. Fold in sides, shape and roll to fit into bread tin with the seam of the rolled dough at the bottom. 6. Cover with cling film (loosely so it can rise above the top or just create a tent) and leave in bread tin to prove. To test whether it's fully proven gently poke the dough, if it bounces back but leaves a slight indent then it's ready (should be 1-2 hours). 7. Carefully transfer (A knock or jolt may cause the dough to sink) to an oven preheated to 225°C for 10 minutes, dropping to 180°C for another 25 minutes or until done, tapping the bottom of the loaf should sound hollow (about 90°C internal temperature is a more accurate measure). 8. To soften the crust (my preference), wrap a tea towel around the loaf followed by a towel while it cools.

A really heavy loaf tin. No need to oil or flour and bread pops out easily. I use it for a 500g recipe to avoid the 'overflow' and get a really tidy sandwich loaf but could easily take a bigger mix.

MasterClass baking equipment is some of the best quality I've ever used. I'm an amateur baker but MaterClass products are strong, heavy, they look good and are just a pleasure to use. They do seem to scratch much more easily than some other bits that I own but I'm not bothered by that, you're not eating the tin.

Conforme

After couple of using the nonstick coating sticks to the bread which makes it none useable

Bakes the best loaves.

Makes a decent size loaf. Easy to clean.

Die Form ist sehr schwer, scheint sehr wertig zu sein. Der Teig löst sich sehr gut, klebt nichts. Ich fette immer die Form vor dem Backen ein und trockne nach dem waschen gleich, so ist sie sehr schön, bin zufrieden. Sehr hoch, ich finde das ganz prima für Brotbacken. Die meisten Formen sind zu niedrig, das Brot trocknet oben sehr aus, wird bröselig und der Teig tritt aus.