You need Fishy & Gus, Joe.
They have an Noo straight-side tin which, reading elseboard, seems to be the Holy Grail of bread tins.
Carinthia. xx
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Yes - that’s the discussion I was looking for. Didn’t show up in a search though.
No hurry, anyway - it’s not as if I’m desperate for replacements in the next five minutes!
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I’m sure yon Fish will be along with the link, but Masterclass is the brand, I think. It’s three hours at least since I used it, so forgive my failing memory:- )
Slightly tardy HBC alert for wor Chatelaine (soak up that lovely BEER)
Gxx
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Is there a roll recipe/ method that you favour, joe?
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Thanks Gus! With the name I managed to find the post! No idea why it didn’t show up earlier.
These ones, then?
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Celui là, c’est le lapin.
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Not really - I use a basic minimum-kneading method now that seems pretty well infallible. I’ve made all sorts of mistakes with it and it still seems to work!
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And two of the 2lb tins are about to float hither via a certain South American river.
Don’t think I can justify the 3lb one, let alone 4lb!
(Yet…)
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I use the 3lb one for a 500g of flour loaf, and the loaf rises well beyond the sides of the tin, so I’d say it is worth going for the larger size.
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\_____/ <---- Me Plate 
Carinthia. xx
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Well, you were right about getting the 3lb tin! Really like the feel of the tins very solid (seems to conduct and hold heat very well) and perfect shape. Have to say the results look impressive - will get tested at breakfast (barring any nocturnal sparrerly raids…)
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Hurrah!
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I could have had all 6 crusts orff that!
Just Sayin…
Carinthia. xx
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onto the next broomstick over would you be dear Chatelaine?
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Hours ago, Twellsy…
Carinthia. xx
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That’s the sort of loaf I like to see, Joe. I’ll regard the tip on the tin as a small payment for your tip about yeast a while ago; I’m very happy with the saf-levure French yeast, and in fact have just got some more.
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Memo to self: do not open new tin by taking off the bottom by accident; I have no idea what the dates on the present one may have been. The bread is still rising ok, though.
They are excellent tins for all sorts of uses, too, what with the good lids.
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Right - so I did a quick survey (of those of us who can eat real bread) because I wasn’t sure if my initial impression was right - that the bread actually tasted different, despite the recipe being unchanged. This has now been confirmed - there’s a definite improvement. The only change was the tin, so I’m guessing it has to be something to do with how it conducts / retains heat?
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Seems likely. I think the rise may be more rapid once it’s in the oven. Oven-spring or something?
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