Top critical review
35 of 42 people found this helpful
Decent once you realize what you're getting into
on June 28, 2011
I've baked with 2 of these molds and have used each one twice - yes, I reused them. Both times, I made a 100% rye bread. I filled the large pans with about 850 grams of dough and let it rise until it reached close to the top of the pans. My initial thoughts:
* The molds deform. They really bulge out on the long sides. So instead of getting a a very tall vertical rise, the bread ends up squat and wide. This is with my whole rye dough, so I'm not sure how a white bread dough would behave.
* After one use at 410-425F, parts of the mold discolor - i.e. they get dark brown in spots. Don't expect to be giving a loaf in a pristine looking mold as a gift. For loaves I was giving as a gift, I actually put them in a new mold after they had baked and cooled. That way, they looked clean and elegant - especially when tied with straw-colored string.
* Since I used brand new molds to repackage the loaves for gifts, I had a couple of used molds left. I decided to try reusing them. They worked! But the loaves were even wider than during the first use - to the point that they didn't fit well into a new mold. These molds really don't keep their shape, more so after being used once. I might use them a third time and see how they fare.
I purchased the Large 9x2.75x2.5 size and filled it with water to measure its capacity. This is difficult to do since there are four small holes on the bottom of the molds, which allows water (and presumably thin batter) to leak out. The small sides of the molds also bulge out when they start to get full of water - I don't know if that'll happen with bread batter as well. And whatever glue holds thing thing together seems to be very water soluble, so after a minute, the molds starts to come apart. The one mold I used for this test is no longer usable and has been sacrificed for the greater good.
To the best of my ability, I determined that the Large pan holds about 1200mL of water, when filled to the brim. Give or take a 100ml because of the flimsiness of the thing. Hopefully you can use this info to scale your loaves.
Some notes included in the instructions:
- Max temperature is 430F and can also be frozen to -40F
- Fill molds approximately 1/3 to 1/2 full
- Baking time is usually shorter than usual. Watch closely to prevent over-baking. You may wish to reduce the temperature by 5-10%