- Boxed-product Weight: 599 g
- Item model number: LC4LBLOAFTIN
- ASIN: B009QZH3JQ
- Date first available at Amazon.co.uk: 5 April 2011
- Average Customer Review: 134 customer reviews
- Amazon Bestsellers Rank: 138,985 in Kitchen & Home (See Top 100 in Kitchen & Home)
Extra Large Loaf Tin 4lb+ capacity, Heavy Duty Ideal for Farmhouse & Large Loaves
|Price:||£16.99 & FREE Delivery in the UK on orders over £20. Details|
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- Extra Large Loaf Tin 4lb+ capacity, Heavy Duty Ideal for Farmhouse & Large Loaves
- Size: 10"x 6.5" x 5", (Extra Wide and Extra Deep)
- Heavy Guage Steel suitable for Commercial and Daily Use.
- Wire Framed Professional Quality, Hand Made, British Made
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Top Customer Reviews
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.
Those big loaves I carried back from the village baker, nibbling at the crust through the white tissue on the way home, need an old time tin to rise securely and evenly.
Little tins have their place but if you want to make a safe sandwich loaf with a lovely even dome then give it room to grow and rise within the proper confines of a professional tin.
No need to wash this one up, just wipe it and stow it, patina will eventually build, a lick around with some butter or olive oil will ensure the perfectly baked loaf will pop out without sticking.
It doesn't matter if you don't use the full 4lb, a reasonable amount of dough will give great results because of the size. No more boiling over or funny ear like shapes flowing over the edges!
built-in oven which is not very big. If I only need one loaf, I use the convection setting in my preheated, microwave oven and bake at 180°C for 40 minutes, but set on a piece of tin foil when the top has browned sufficiently, usually after about 20 minutes and this turns out a perfect loaf every time. NOTE, not every microwave may be tall enough inside to do this. The empty tin placed inside my microwave oven has 3 inches (8 cms) clear between it and the interior roof. If trying this, use a smaller recipe first, eg a recipe using 450-500 gms of flour.
LINING AND GREASING ETC: I greased the inside of the tin and lined with ordinary greaseproof paper as suggested.Read more ›
To prepare it for use I just heated it up on top of the AGA and then coated it liberally with olive oil. When baked the loaf just dropped out (when I turned the tin upside down - in case you were wondering) more easily than with any other tin I have owned.
Highly recommended - and don't worry if the loaf doesn't reach the top when it proves - it is still a fantastic loaf.
Later edit : How much dough to put in? Well this works for me as I always use a multiple of a 1 and a half kilo bag which gives about 2,600 gms of dough. I use 880 gms for a 2 lb loaf tin and then put the rest into this tin. i.e. about 1720 gms which gives
A) a loaf which just pokes its head above the top when proved ( a good test as to whether you have let it rise long enough)
B) a loaf weighing 1,672 gms when it has cooled - i.e. double the size of the standard loaf and absolutely fabulous for making sandwiches.
Now the caveats. Unlike the small non-stick tins I had used before, the ends of these tins are made from separate pieces of metal with the sides folded around them. This has the following effects. First, if the tin has been oiled, some oil is likely to leak out. (This does not seem to make the loaf stick in the tin, but it can cause a little mess before and during baking.) Second, the dough that gets caught in the folds during baking tends to escape the washing-up cloth and requires a brush or a blade. Neither thing is critical to me, but good to know when making the switch from sealed tins.
One more thing, which is more about me than the product. After making the mistake of turning the temperature to 220C while testing the first tin (which seemed to burn the oil around the rim), I am now back to a more usual 180C with no sign of burning.
Most Recent Customer Reviews
Very sturdy loaf tin. The wrong dimensions for what I wanted (800 g loaf tin), but is useful for meat loaves, terrines and ice cream.Published 29 days ago by A McAloon
Excellent, basic cake tin. Does not have a non-stick coating but I would usually use baking liners so that isn't an issue.Published 1 month ago by GlasgowFamily
I have used it since Easter, mostly for sourdough and the tin is completely rusty already. I always hand washed it. Very disappointed, do not recommend.Published 1 month ago by Amazon Customer
Lovely big tin
At first you think oh it's too big but this makes a loaf about the size you get from shops as a standard loaf
brilliant product, very strong nice and deep for my bread to rise. i will be purchasing two more of these.Published 4 months ago by karen rutherford
Used this straight away.Thought it looked huge but makes such a good looking loaf.Depending on amount of yeast and proving time think will make a range of sizes. Read morePublished 4 months ago by pauline eldridge