3 LB Loaf Baking Tin Heavy Duty Farmhouse (23x13.5 x 11.5 cm)

A great big loaf tin, perfect for making a loaf of bread in a decent family size slices for sandwiches. I'm really pleased that a lid was included. A few reviews said they had not received one and there no mention of this in description. Bonus for me!This box will not win any beauty awards but it's sturdy to use and easy to clean. The only flaw was a superficial score line on the lid. It would have been made in the manufacture, to mark out where to cut from the large sheet of metal. I'm not fussed about that. It's just a simple, pratical and non fussy tin. Practical to the core.I found it really differcult to find a non, non-stick tin within my budget too. As long as you oil it well before putting the dough in, the baked loaf comes out with ease.

I bought the 4LB load tin.It arrived with a couple of marks in each corner but this doesn't detract from its purpose.I washed and oiled the tin then baked empty at 180C for 15 minutes, let it cool and then wiped it out so now it has a non stick coating and I tend to just wipe after bakes and not wash. I do repeat the process if I have to wash it in the future.The tins themselves are excellent value and do the job perfectly especially as i was trying to get away from non stick coated tins that tend to eventually peel away or end up with the coating on the loaf.

it's a basic no frills tin and is definitely good for purpose. Quality good.I bought this out of frustration as I couldn't find a tin that was 'in stock' and deeper than 6.5 cm. My dough from a standard recipe of 500 gm of flour, plus water, etc spills over the top of such a tin. So, I thought, lets get this big bad boy to try. I used 1000 gm of flour, etc which the dough was a good fit for the 5lb tin, it didn't spill over when finally baked. The resulting loaf, finished weight of 1500 gms was a tad on the big side for me but perfectly formed. Lets just say you couldn't eat one of these in a day !If you like blooming big loaves for man size sarnies, give this a go.PS I've just ordered the 3lb tin if that's any help.

Sturdy Pullman style tin with slide on lid. I use 600g of flour, 11g easy-bake yeast, 12g sea salt and 30g butter. I use enough cold water to get a slightly sticky dough. Dough weighs approx 1000g (1kg) before baking. After about 7 mins in the mixer it's kneaded on a lightly oiled (olive oil) surface before the 1st rise. For the 1st rise I place it back in the now lightly oiled mixing bowl and drape some clingfilm over the top (it helps if that is lightly oiled too) so the dough doesn't dry out and form a crust. After 1st rise when the dough is doubled in size, it's divided into 4, knocked back (no kneading this time) rolled into 4 short sausages and placed side by side in a lightly oiled (noticing a theme here?) tin to rise. When the dough has risen to about an inch below the top of tin, slide the lid over the top (the lid also needs to be lightly oiled) then I put it in a fan assisted oven set at 200⁰C. Bake for 38-40mins. In the loaf pictured, I took the lid off after 20 mins and let it dome slightly. For a flatter topped loaf leave the lid on for 25 mins then remove lid and bake for the remaining 13 mins or so to allow the top to brown. If you leave the lid on for the whole bake you will have a pale and softer top. If you have lightly oiled your tin the bread should easily tip out. Tap the bottom of your loaf; if it has a hollow sound, your bread is done and you can leave it on a rack to cool. The tin can be washed with soapy water - DON'T put it in the dishwasher EVER! But if the bread has come out cleanly you could just wipe the tin and lid down with a paper towel. I'm very happy with this tin so far. It makes a loaf big enough to feed three hungry sandwich and toast fiends for 2 days. You will need to practice with your measurements to get a loaf that suits you. Also, you don't need to divide the dough into 4 pieces like I do; a traditional loaf is usually one big piece placed in the tin but I believe that my way is supposed to make it easier to spread butter on the slice without the bread tearing (I saw that one on BBC's "Inside the Factory") Happy baking. I hope you get as much joy out of baking with this tin as I have.

Great good value for money

Have been making bread for a number of years using tin and silicon moulds. Wanted a bigger full size loaf and looking at the reviews decided on this one rather than the non stick ones which all seem to suffer from the coating coming away. Pictures attached of first use. Came out better than expected. Although this isnt non stick all I did (as per another review) was lightly coat the base and walls with a thin film of butter. 750g of flour makes enough dough for the tin. Normal process ... wait until double in size, beat down, transfer to tin, preheat over to 220 and 25mins baking. The loaf fell out. A hour later it was ready to slice. If you want a large loaf tin ... this is the one. The proof is in the pudding as they say .. or should that be bread!

The media could not be loaded. Received the item badly scratched and looked secon hand and not new. I also discovered the tin isn't made of a steel alloy but instead steel with a zinc coating, which is no better than a domestic grade tin.Hope their return policy is better than the product.

So long as you oil/grease these and wait a couple of minutes or so, after removing from the oven, then the loaves will usually fall easily out of the tins as required. A bit of residue is left in the tin. This can be removed by wetting, waiting a few minutes and then using a washing-up brush to clean. One negative is that the design of the tins does not permit stacking, so they have to be stored separately. These tins are not liquid proof so any residual oil in the tin can leak out of the bottom. Some tin foil below is a good idea. For the type of loaf I make, the 2lb tins are more than adequate in size. An advantage of this type of tin is no possibility of being exposed to the risks of a non-stick coating.

I make gluten free bread and have been looking for a larger, taller pan to give the loaves I make extra support and to make them large enough to have sandwich sized slices (unlike the puny gluten free bread you can buy in the store.). The bread I made was evenly baked and had a crisp, lightly browned exterior. The pan worked perfectly for me.I oiled and floured the pan before adding dough and the loaf came right out with no sticking. I wouldn’t bake in this pan without doing that first.My pan did come with minor scratches that don’t bother me at all. I’m using it in the oven, not for display. There were also fingerprints on it, so I just washed the pan. Some posters said their pan leaked, but mine DOES NOT leak at all. I use a wetter dough, so I would definitely notice!I’m so happy with this purchase! I’m thinking of buying each of my sisters one for Christmas.So, though there are minor scratches and fingerprints, I still give it five stars! This is the fifth pan I have tried, and it is the only one that worked perfectly for me.

Just what I want. Thanks!

Bought this baking tin to use as a water bath baker for making custard in ramekins. It will not hold water but leaks at the seams. That said it is a lovely bread baking tin but I have others that I use all the time and did not need this large tin. I returned it.

The media could not be loaded. The bread tin has scratches and dents everywhere, water leaking like a falls. Very upset, never buy again.

Great results! I baked a sourdough that weigh 2.5 kg, and I turn out amazing.It was kinda hard to pull the bread out, but it worked, and it is not so hard to clean.I'm very pleased