مقلاة خبز غير لاصقة بجوانب مرتفعة من ماستر كلاس 1 باوند مقاس 15×9 سم، جوانب قابلة للفك

أفضل المراجعات من المملكة السعودية العربية

Julie5.0:
This is my 3rd Masterclass bread tin I’ve bought my other 2 are 3lb tins. I’ve read so many reviews about the non stick coating coming off and also the bread sticking this happened with my first tin until I watched Bake with Jack in YouTube.Wash your tin when you first get it but don’t wash it again. Oil the tin coat your dough in a light dusting of flour before putting in the tin and it shouldn’t stick. I just wipe out the tins with kitchen roll and store upside down to stop dust getting in them. When you go to use them again wipe out with a piece of kitchen roll then wipe round with olive oil dust your dough your bread should never stick and coating shouldn’t come off.I made a loaf in this tin using 1000g flour 14g yeast 620mls water and 30g olive oil. The loaf came out massive but very tasty.

Gary5.0:
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 Recipe550g Strong White Bread Flour350g (350ml) Lukewarm Water (Maintaining the flour/water ratio described on the flour packaging of 0.64)1 tbsp Olive Oil7g Instant Yeast (1 sachet)1.5tsp Salt1. 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.

C. Orde1.0:
Ordered on 1st May 2019. I make bread several times a week as I run a B&B. Today’s loaf (9th June 2019 so after little more than one month) came out of the oven with black bits embedded in the sides of the bread and tell-tale light-grey streaks on the inside of the tin where the non-stick coating had transferred itself from the tin to the bread. My cleaning routine is certainly not to blame as although it would be easy to clean the tin if I wanted to I never do wash out my bread tins between bakings. This is standard practice among bakers. No sharp instruments scrubbing brushes or detergents have ever been anywhere near this tin; just flour water and high heat. This tin is simply not fit for purpose and therefore a total waste of money. I have ordered an uncoated cast-iron baking pan to replace this.

PB2.0:
I wanted to get a deeper tin for baking bread as my smaller tins have been producing mushroom shaped loaves as they rise! This tin is made of much thicker metal which I am guessing might allow for better heat distribution in the oven. Loaves are now loaf-shaped and the tin itself is easy to clean – I have used it for around 10 loaves so far with no issues with sticking.Edit: so a couple of weeks after I posted the review and quite a bit of the non-stick coating has come off (presumably stuck to the side of the loaf). Now even with some oil a loaf sticks in the tin. Disappointing.

Anniesworld5.0:
Perfect size for loaf with 500g flour. I lightly oil the tin before use. The bread is always crisp and well coloured and comes out of the tin without effort. The tin is washed and dried by hand and put back into the oven for the residual heat to thoroughly dry it. I use it twice a week and it still looks new and unused. It was well packed and delivered ahead of schedule. I am going to buy a 3lb one too. I have no hesitation in recommending this tin.

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