Newtin report

The tins noticed at reference 1 have now seen two batches of brown bread and it is time to make an interim report on their performance.

The first batch, No.517, involved a first rise of four and a half hours and a second rise of two and a half, with the dough being slightly odd in an obscure way. Very good second rise. Looked splendid coming out of the oven, but getting the loaves out of their rape seed oil greased tins was a bit of a performance, despite the loose bottoms. Bread tasted good though and the frozen loaf tasted a lot fresher when first thawed than was usual.

Read the instructions on the tins for the second batch, No.518. First rise of four hours entirely normal, but the second rise was very slow, just about making it to the top of the (new) rims in five hours. I had changed greasing from oil to butter & flour, as if I was cooking a Madeira cake, but I can't see that that would have affected the rise; much more likely to have been the low temperature, the day having been cool and the central heating off. The loaves cooked to something above the rims, maybe as much as an inch, but having come away from the tins at the sides, coming out without any problem at all, just as has been the case with the cheap tins from Hong Kong. And the finish on the loaves was quite different, although this is probably not to be seen in the snap above. Tasted fine two hours out of the oven and I doubt whether I could have told the two batches apart in a blind tasting.

So jury still out on the new tins.

Reference 1: http://psmv4.blogspot.com/2019/05/shopping.html.

Reference 2: https://psmv3.blogspot.com/2018/07/diy.html. An entry point to the (now) old tins from Hong Kong.