Top positive review
30 people found this helpful
on 11 May 2013
The pan is huge and made from thick, strong materials that will last a lifetime. I have made my best-ever loaves in it.
Don't be put off by its size because it gives smaller amounts of dough enough space to expand fully. At first I used a basic 450gm of Canadian strong wholemeal flour with quick yeast and got superb bread. 600gm of flour makes a proper large loaf that domes beautifully on top, with none of the 'bunny ears' that result from using small tins.
The instructions are to use a liner at first until a patina builds up inside the tin. I just put a sheet of non-stick baking parchment inside it, folded roughly into the corners. This lasts three or four loaves and lets the tin get the enviable patina inside.