Hello Chow Hounds, I'm hoping someone can advise me on the following. I want to purchase a new loaf tin(s), primary use will be for baking “quick bread” type of loaves e.g. banana, zucchini and sometimes Irish Soda Bread.
Currently using one that always seems to burn on the bottom, when I've used the inexpensive throw away types from the supermarket the loaf never burns, so it’s not the cook or the recipe :) :)
Oh and in case it makes a difference, I use a convection oven to bake. Thank you.
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