The sandwich loaf molds category is aimed at bakers, patissiers, restaurateurs, caterers and enthusiastic amateurs who want soft breads with a fine crust and a perfectly regular shape. The soft texture and versatility of sliced bread (sandwiches, toast, croque-monsieur, French toast, etc.) call for controlled baking in a closed or open mold, capable of containing and structuring the dough during proofing and baking.
These rectangular molds produce a dense, homogeneous crumb and a fine, smooth, even crust. They come in various sizes (individual, family or professional) and can be used with or without a lid, depending on the desired result. The lidded model, often referred to as the “Pullman loaf tin”, is perfectly cuboidal in shape, making it easy to slice evenly. The model without lid, on the other hand, favors a natural dome and a slightly more developed crust.