Tubular bread

Never seen these before so had to have'm

Three shaped loaf tins about 70mm across and 217mm long
I meant to fill them ½ way but they ended up about 80% full which was rather too much and this is what happened as it proved

The instructions suggested 30 minutes proving horizontally then 180°C for 30-35 minutes baked horizontally which I thought was a bit cool and brief so I went for 190°C for 40 minutes. Took them out, waited a few minutes then removed the loaves.
Not at all nice looking so they went back in at 210°C for another 5 minutes then heat off for the final 5 minutes. Thermometer indicated 95°C in the centre.

 

So, a bit of a pallava but it turned out pretty well in the end for a beginner.

Oh yeah, the tubes were buttered using a pastry brush before loading and the finished bread slid out easily.

Interestingly the makers website currently recommends, "close one side of the tube, place upright on a baking tray, put in the dough and bake" ie leaving the top cap off.

There's quite a bit of info out there as they seem to have been around for yonks in the U.S.A.

An old manual for a Valtrompia bread tube states, "Always bake in a vertical position. Most mixtures bake for at least 1 hour (375° degrees to 400° degrees)."

So that'll be 190 -  200°C or gas Mk 5 to 6 as we say in Ruislip.

Other advice is to bake straight after the tubes have been filled ie no prove.

Incidentally that manual is Form No. 228  6/88 which implies June 1988 so the U.K. is miles behind the baking technology times.

So next go will be 50% full, Mk 6 for one hour and, now that I'm an expert, I'm going to put them in a cold oven so that the dough heats up more slowly in lieu of the prove.

To be continued....