Cereals were already ground 30,000 years ago, and 10,000 years ago the population began to grow crops to feed themselves. This grain was ground, mixed with water and eaten as a kind of porridge. This was later baked in ashes or on hot stone as flatbread. The baked was better to transport and more durable. In addition to the invention and the construction of ovens, people started to put a pot over the dough. As a result, the loaf was completely surrounded by heat and baked evenly. This was the beginning of the bread baking molds that are available today in a wide variety of shapes and materials.

For a good success
A Bread pan serves the success of bread and originally consisted of hot-dip galvanized copper or stoneware. Modern variants are usually made of tinned or enameled sheet iron. Often they are additionally provided with a non-stick coating of Teflon. Further materials are heat-resistant borosilicate glass or silicone. The latter are flexible and dissolve better from the baked goods. The baking molds take over the main task, to prevent soft dough from bleeding. Although bread dough is often unbraked, it is already dimensionally stable and can be baked without a mold. Nevertheless, many housewives and hobby bakers also use a special form for baking their bread.

The different materials
A Bread pan made of tinplate must be greased before filling the dough or with baking paperbe interpreted. Black plate nonstick coatings do not require special greasing. In addition, the bread bakes faster in the black forms than in the tinplate baking dishes. Email products are at the forefront of quality, and since the non-toxic version was invented in 1836, this material has boomed in household use. It is easy to clean, hygienic, insensitive and extremely durable. The surface of the baking mold is scratch-resistant, if necessary, the pastry can be cut directly in it. The sealingThe material is rustproof and thus acid-resistant and ideal for baking sourdough breads. E-mail has yet another advantage, due to its optimal thermal conductivity brown and cook breads perfectly evenly. Silicone molds are characterized by heat resistance and flexibility. They must be laid out again with baking paper or greased. The bread is easy to loosen, the shapes are dishwasher safe.

The different versions
These days, choosing the right one is paramount Bread pan many forms to choose from. For smaller loaves, the classic box shape is often used in the size 30 or 35 cm, alternatively round variants are available. This is available as enamel, with non-stick coating or with Teflon silicone coating. Meanwhile, more and more new bread baking molds are coming onto the market. Original is the motif baking mold, which leaves images on the bread. Practical is a baguette baking pan. With its curved shape, it provides the necessary support for the dough of individual breads, milk rolls, baguettes or brioches from below. Baguettes get their unmistakable shape. The perforation ensures optimal air circulation, even baking and a crispy surface of the pastry.

The care of bread baking molds
For most baking tins, it is sufficient to clean them with hot water and a little washing-up liquid. If the mold is more dirty, it can be soaked before. Depending on which material is the form, it can also be cleaned in the dishwasher. It is important, the Bread pan completely too dry, before it is cleared away. This way you can avoid or reduce rusty spots on white or black metal sheets. For products with non-stick coating, cleaning is easier because less dough remains on the mold. In order for the enjoyment of the household helpers to last longer, the quality of the purchase decision should come first.