Bread Tins for Baking Loaves

Q: Which size should I buy—1lb or 2lb?

2lb is the UK standard family loaf (~800–900g dough). 1lb is great for smaller loaves or recipe tests (~400–500g). Always check internal dimensions.

Q: Non-stick vs uncoated—what’s best?

Non-stick is convenient and low-maintenance. Uncoated is durable and seasons over time—line enriched doughs for best results.

Q: Why did my loaf stick?

Under-baked crumb, very wet or enriched dough without lining, or cooling too long in the tin are common causes. Bake through, line when needed, and turn out after 5–10 minutes.

Find the Right Bread Tin

Whether you’re baking a classic family loaf or an enriched sandwich bread, our professional bread tins deliver even baking, great structure and easy release. Choose 1lb or 2lb sizes, standard or deep profiles, and the finish that suits how you bake.

Sizes & Profiles

2lb tins fit most UK recipes and families; 1lb suits smaller loaves or trials. Deep-sided tins support softer doughs and taller loaves; standard tins make versatile everyday bakes.

Pullman (Pain de Mie)

With the lid on you’ll get a fine-crumb, square sandwich loaf. Remove the lid for a domed top—two styles, one pan.

Finishes

Non-stick means easy release and quick clean-up. Uncoated steel is ultra-durable, seasons over time and is the traditional choice for frequent baking—line for very wet or enriched doughs.

Care

Cool before washing, hand-wash only, avoid harsh abrasives, and dry thoroughly (a few minutes in a warm oven). For uncoated steel, a light film of oil after drying protects the surface.

Sizes, Pullman lids, finishes, lining and care—quick answers below.

Bread Tins – FAQs

Which size should I buy—1lb or 2lb?

2lb is the UK standard family loaf (~800–900g dough). 1lb is great for smaller loaves or recipe tests (~400–500g). Always check internal dimensions.

Do I need the Pullman lid?

The lid creates a flat-topped, fine-crumb pain de mie. Use the same pan without the lid for a domed top. Useful if you bake both sandwich and everyday loaves.

Non-stick vs uncoated—what’s best?

Non-stick is convenient and low-maintenance. Uncoated is the workhorse of professional bakeries—season lightly and line enriched doughs for best results.

How do I line a bread tin?

Line the base and long sides with parchment, snipping the corners so it folds neatly. A light oil mist helps the paper sit flat and improves release.

Why did my loaf stick?

Common causes are under-baked crumb, very wet or enriched dough without lining, or cooling too long in the tin. Bake through, line when needed, and turn out after 5–10 minutes.

Any care tips to make tins last?

Hand-wash, avoid abrasives, dry thoroughly and store dry. For uncoated steel, a light film of oil after drying protects and promotes natural release over time.